Pulled Veal from the Roman Pot

Ingredients for 4 servings:

• 1 kg veal neck in one piece
• 1 tbsp, leveled salt
• 3 tbsp brown sugar
• 1 tsp smoked paprika powder
• 1 tsp sweet paprika powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• 2 bay leaves
• 2 chili peppers
• 2 cloves of garlic
• 1 large onion(s)
• 2 tbsp Worcestershire sauce
• 1 bunch of thyme
• e.g. fat for frying

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 6 hours; Total time approx. 1 day 6 hours 20 minutes

braised roast veal from the veal neck

Make a spice mix from salt, sugar, paprika, cumin powder, and coriander powder and rub it evenly onto the veal neck. Mix the remaining mixture with finely sliced ​​onions, sterilized and coarsely chopped garlic, chili, bay leaves, thyme, and Worcestershire sauce. Place the meat in a vacuum-sealable bag or container and add the onion mixture. Vacuum seal for 24 hours. Optionally, 48 hours if you don’t have a vacuum sealer. Turn the meat in the marinade at least every 12 hours. Then strain the meat and collect the marinade. The meat should no longer be wet before adding it to the pan. Briefly sear the meat on both sides in a frying pan to achieve the desired roasted flavors. Then brown the onions. Remove the thyme and bay leaves beforehand and place them in the Roman pot. Place the onions in the prepared, watered Roman pot, place the veal neck on top, and pour the marinade over it. Braise in an oven preheated to 90°C (fan oven) with the lid closed for 6 hours on the middle rack. If the oven allows it, set the steam to level 1, otherwise place a metal bowl of water under the Roman pot. Remove the bay leaves and thyme and shred the roast with two forks, just like pulled pork. Mix with the meat juices and onions and let it simmer for about 15 minutes. Eat as desired, for example as a burger with coleslaw or any burger toppings. The meat is also delicious over rice, in wraps, tacos, etc. An all-rounder dish. Note: The same recipe also works in a roasting pan, so you don’t need a pan and therefore no need for any dishes. If you would rather make a roast, use a roasting pan and braise the meat with a little liquid in a preheated oven at 180°C (fan oven) for about 90 minutes. It goes well with mac and cheese, sweet potatoes, fries, etc. You can also find a suitable BBQ sauce in my recipes, as well as all kinds of side dishes.