Garlic Pepper Tabasco Barbecued Pulled Shoulder of Veal Sandwiches
Recipe adapted from Chef Waldy Malouf, Beacon Restaurant, New York, NY
Toasted Spice Rub:
1/4 cup or 1 oz Cumin seeds
2 Tbsp or 3/4 oz Mustard seed
2 Tbsp or 1/2 oz Black peppercorns
2 Tbsp or 1/2 oz Celery seed
2 Tbsp or 1/4 oz Coriander seed
1 Tbsp or 1/4 oz Whole allspice
1 Tbsp or 1/2 oz Kosher salt
1 Tbsp or 1/8 oz Crushed red pepper
1/4 cup Tabasco Chipotle Pepper Sauce
6 lb Boneless veal shoulder (IMPS/NAMPS 310B), tied
1 cup Barbecue Sauce (recipe follows)
12 each Sandwich buns
3/4 cup plus additional for serving Barbecue Sauce
1 cup or 6-3/4 oz Chopped onion
2 Tbsp or 1/2 oz Minced garlic
3 Tbsp Extra-virgin olive oil
1-3/4 cups or 1 lb 4-1/4 oz Light molasses
1-1/2 cups White wine vinegar
1 cup or 9 oz Tomato paste
1 Tbsp Tabasco Chipotle Pepper Sauce
2 tsp Kosher salt
1-1/2 tsp Reserved Toasted Spice Rib
Toasted Spice Rub:
Toast cumin seeds, mustard seeds, peppercorns, celery seeds, coriander seeds and allspice in heavy skillet over high heat until fragrant. Remove to small bowl; let cool.
Grind toasted spices to a powder; stir in salt and crushed red pepper.
Combine 6 Tbsp spice rub and Tabasco Chipotle Pepper Sauce; press evenly onto all surfaces of veal shoulder. Wrap in 2 layers of plastic wrap. Refrigerate 6 hours or as long as overnight. Reserve remaining spice rub for Barbecue Sauce.
Mark veal shoulder on grill. Place in roasting pan. Roast in 325°F oven to medium (160°F) doneness, basting halfway through roasting time with 1 cup barbecue sauce.
Carve veal into thin slices. Serve 5 oz veal on bun topped with 1 Tbsp barbecue sauce. Serve additional sauce on the side, as desired.
Sauté onion and garlic in oil in large saucepan until onions are tender and golden brown. Remove from saucepan to food processor container. Add remaining ingredients. Purée until smooth. Return mixture to saucepan. Cook over medium-high heat about 10 minutes or until slightly thickened; set aside.
Yield: 4 cups