Beacon Restaurant, New York, NY, Chef Waldy Malouf
Ingredients
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
Instructions
Spice Rub:
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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.
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Grind toasted spices to a powder; stir in red pepper. Reserve 1 tsp spice rub for Barbecue Sauce.
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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:
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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.
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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.
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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.
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Serve 4 to 4-1/2 oz sliced veal with 1 to 1-1/2 oz barbecue sauce on sandwich roll.
