I saw this huge Veal Shoulder Blade Chop at C-Town for only $3.61. I was curious and took it home. My first attempt at braising. I literally asked what braising was 5mins before doing it. The cut was too big to lay down flat in anything we had, so put it in a wok. I suppose I could have cut it up, but I liked how it looked intact. I put a little olive oil, salt, pepper, MSG, oregano, garlic powder, onion powder, balsamic vinegar and white vinegar. Medium-low heat and covered for around 20mins, flipping the chop occasionally. It was pretty much steaming since the bones held it up over the liquids. It turned out like a thick pork chop. The fat was tough. The bottom of the wok left some tasty juice to spoon back over the meat. Decent or failed attempt at braising? I don’t know. I wasn’t even sure what braising was.
01 Veal Shoulder Chop Blade Cut02 Veal Shoulder Chop Blade Cut - braised in a wok

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Jason Lam

Food blogger since 2008. Hair model since 2003.

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9 Responses

  1. Barbara

    Just bought some and found a reciepe for Veal shoulder chops, Osso Buco style. Can’t wait to try it.

  2. gorgon

    With cuts like this braising usually means cooking it for a long time in the oven to tenderize the meat in some sort of liquid that you can make into a sauce after the braising. Between 1 and 3 hours will make it fall off the bone and full of flavor. Some of the tougher cuts are meant to braise and make great dishes, like beef short ribs etc.


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