Here is an easy one for the new year, great for the cold winter days. Another veal shoulder recipe because I received 3 shoulders by accident from whole foods when they meant to give me breast (
). This is the second recipe with the shoulder so I thought I would confit the shoulder. Confit is one of my favorite techniques that always turns out well. I paired this lunch dish with root vegetables and a white bean puree. Pretty straight forward recipe that packs a lot of flavor and is geared for comfort home cooking.
1 veal shoulder trimmed of excess fat
2 sprigs of rosemary
3 cloves of garlic
1 bay leaf
2 sprigs of thyme
6 cups of duck fat
Salt and pepper
1 large carrot peeled and small diced
1 large parsnip peeled and small diced
1 large turnip peeled and small diced
1 large kohlrabi peeled and small diced
1 small celery root peeled and small diced
2 garlic cloves minced
2 pieces of beef bacon small diced
1 tbsp of olive oil
1 tbsp of chopped parsley
1 tbsp of chopped thyme
1 lb of white beans
1 sprig of thyme
3 garlic cloves
2 tsp of salt
8 cups of water
salt and pepper to taste
Preheat Oven to 250 degrees
For the Veal Confit
A day before take and clean your veal shoulder of excess fat. Then season heavily with salt and pepper 2 sprigs of rosemary and garlic. Then roll the shoulder up and tie the shoulder every inch with butchers twine. Place in a zip lock bag and cure over night. After 24 hours take the shoulder out and place in a medium pot. Add the remaining ingredients to the pot ( make sure the duck fat covers all of the meat, might need to add a little more) and bring to a hard simmer. Then place the pot in the oven for 3 to 4 hours or until the meat is fork tender and about to fall apart. Take the pot out and keep warm.
For the White bean puree,
Rinse the beans under colder water. Then place in a pressure cooker with garlic, onion, thyme, water, and 2 tsp of salt. Pressure cook the beans for 20 minutes after it has come to heavy pressure. Then allow the pressure to release naturally. Strain off the liquid, reserving it for later. Place the beans in a food processor and add lemon juice. Puree until smooth, if too thick add a little of the bean water to make a smooth puree. Season with salt and pepper and keep warm.
For the Vegetables,
In a medium size pan on medium high heat add 1 tbsp of olive oil and bacon. Cook the bacon until it renders all the fat out and is crispy. Strain out the bacon and place on a paper towel. Pour out all of the bacon fat except 2 tbsp. Then add all of your small diced vegetables to the pan. Cook for 8 minutes and then add your garlic. Cook for another 5 minutes or until all the vegetables are tender. Season with salt, pepper, and herbs. Set aside and keep warm.
Simple add a few spoonfuls of white bean puree to a shallow bowl. Take your should and cut the twin off of the meat. Take a slice of shoulder and place on top of the white bean puree. Add your vegetables to the side and finish with bacon, and tarragon sauce. Finish the meat with a little fluer de sel and ladle a little of the bean broth around the bowl. Serve and enjoy!