Slow-Cooked Barbecued Shoulder of Veal Sandwiches



12 servings


Beacon Restaurant, New York, NY, Chef Waldy Malouf


Spice Rub:

  • 2 Tbsp Cumin seeds

  • 1 Tbsp Coriander seeds

  • 1 Tbsp Whole allspice

  • 1 Tbsp Whole black peppercorns

  • 1 Tbsp Mustard seeds

  • 1 Tbsp Celery seeds

  • 2 tsp Crushed red pepper

  • 4-1/2 lb Veal chuck,outside shoulder, boneless (IMPS/NAMP 310)

  • 2 tsp Kosher salt

Barbecue Sauce:

  • 2 Tbsp Extra-virgin olive oil

  • 1 cup or 5-1/2 oz Minced onion

  • 3 each Garlic cloves, minced

  • 1-1/2 cups or 12 oz Light molasses

  • 3/4 cup or 6 oz White wine vinegar

  • 6 oz Tomato paste

  • 1 tsp Kosher salt

  • 1 tsp Spice Rub

  • 1 tsp Hot pepper sauce

  • 12 each Sandwich rolls, split


Spice Rub:

  1. Toast cumin seeds, coriander seeds, allspice and peppercorns in heavy skillet over high heat 2 minutes, shaking pan frequently. Add mustard seeds and celery seeds; toast 1 minute. Transfer to bowl; cool.

  2. Grind toasted spices to a powder; stir in red pepper. Reserve 1 tsp spice rub for Barbecue Sauce.

  3. Season veal with salt. Press remaining spice rub evenly onto veal. Wrap in 2 layers of plastic wrap. Refrigerate 4 hours or overnight.

Barbecue Sauce:

  1. Heat oil in medium saucepan over medium-high heat until hot. Add onion and garlic; cook and stir until onion is tender and browned. Place onion mixture, molasses, vinegar, tomato paste, salt, spice rub and pepper sauce in food processor or blender container. Cover; process until smooth. Reserve 3/4 cup barbecue sauce for basting.

  2. Return remaining barbecue sauce to saucepan. Cook over medium-low heat 15 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate. Reheat and keep warm when ready to use.

  3. Roast veal shoulder in 325°F oven 2-1/2 to 3 hours or until medium doneness, basting occasionally with reserved barbecue sauce. Carve into thin slices; cover and keep warm.

  4. Serve 4 to 4-1/2 oz sliced veal with 1 to 1-1/2 oz barbecue sauce on sandwich roll.

Veal Cuts - IMPS / NAMP

Chuck, Bone-In / Boneless - 1309, 1309A, 308, 309, 309B, 309D, 309G, 310, 310A, 310B, 310C, 311