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.
Braised Veal Shoulder Blade Chop
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You have to add a liquid, like stock. And it has to actually be IN the liquid. Then you cook it over a low heat for a long time and it gets really tender. (http://en.wikipedia.org/wiki/Braising).
@Fireyram… thanks. I knew something was wrong.
Screw words and what they mean! It looks delicious.
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Just bought some and found a reciepe for Veal shoulder chops, Osso Buco style. Can’t wait to try it.
shit, yeah!
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.
This is the best braising Ive found yet. Totally kills it every time Ive made it for freinds.
http://saramoulton.com/2010/03/braised-short-ribs/
Thanks for the tip!