Kettle-braised Rose Veal with Sweet Potatoes

Kettle-braised Rose Veal with Sweet Potatoes

Working time: 30 minutes

Total Preparation time: 2 hours

5 pounds Rose Veal Shoulder

  • 2 Cups chopped onions
  • 1 Cup chopped carrots
  • 1 Cup chopped celery
  • 3 Cups Sweet Potato cut in 1 1/2 inch cubes
  • 4 Quarts of Beef Stock
  • 1 Cup Red Wine
  • 1 Bunch fresh thyme
  • 3 Cloves fresh garlic
  • Salt & pepper
  • Olive oil for braising

5 Quart Cast Iron Kettle

Pat meat dry, sprinkle 2 teaspoons of salt and 1/4 teaspoon pepper onto the meat.

Heat 3 T of olive oil in roasting pan. Brown meat on all sides, remove and set aside.

Add more olive oil if necessary and brown carrots, onions, and celery, all together until lightly caramelized. Halfway through add garlic and finish caramelizing.

Deglaze pan with red wine, add the meat to the vegetables mixture.

Add the stock and thyme (whole), mix and return meat to pan, bring to a slight simmer. Be sure meat is covered with liquid, add more stock, and/or wine if necessary.

Cover with parchment paper or lid and simmer on the stove top about 1 1/2 hours adding sweet potatoes half hour into cooking. Meat is done with it pulls apart easily and sweet potatoes are very tender.

Serves 8-10

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Best Ever Beef Brisket

Best Ever Beef Brisket

Total Preparation time: about 3 hours

Preheat oven to 325°

  • 5 lb. flat-cut fresh beef brisket, trimmed
  • 2 T. Vegetable Oil
  • Cracked pepper, coarse salt to taste
  • 1 3/4 Cups Chicken Broth
  • 1/4 Cup Ketchup
  • 2 T. Worcestershire Sauce
  • 2 T. Dark Brown Sugar, firmly packed
  • 2 t. instant coffee granules

Add oil to large, heavy oven-proof skillet over medium-high heat. Sprinkle brisket with salt and pepper. Add to pot, fat side down. Cook until brown, about 6 minutes per side.

Whisk together broth, ketchup, Worcestershire Sauce, sugar, and coffee. Pour over brisket.

Bring liquid to a gentil simmer before baking. Adjust heat as necessary to maintain a gentle simmer (barely bubbling).

Add additional broth in small amounts to the pan if necessary to keep the liquid to cover about three-fourths of the brisket–some meat should poke above the surface of the braising liquid.

Cook about 2 1/2 hours, or until the meat is tender enough to cut with a fork and pulls easily apart.

Transfer the meat to a plate. Let the liquid cool, and skim off any fat. Bring the liquid to a simmer and reduce to a syrup consistnecy. Return the meat to the pan and reheat to serve.

Serves 5

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