Veal shoulder refers to the front leg of a calf, and it is fibrous and needs some time to become tender. Here we cook it with somewhat of a Turkish or oriental flavor profile with cinnamon, cardamom, coffee and ginger. Quite different from the ordinary, but it works really well.
Servings 4
Ingredients
- 3 lbs veal shoulder
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp ginger
- 1 tsp ground coffee beans
- 1.5 tsp salt
- 2 tsp mustard
Instructions
- Start by rinsing the meat in cold water and pat it dry with a paper towel. Trim any tendons and membranes
- Mix all spices into a rub. Brush the meat evenly with a thin layer of mustard. Now rub the meat evenly with the rub, place it in a plastic bag, squeeze out all air, and store it in the fridge overnight.
- Fire up your grill and prepare it for indirect grilling at around 110° C / 225° F. Once it is up and running you place the meat on the grates. Leave it there until the inner temperature reaches between 90-95° C / 194-203° F. You know it’s ready when the temperature probe can be wiggled quite easily.
- Remove the meat and wrap it snugly in aluminum foil. Then wrap it in a thick towel, and let it rest for an hour. Unwrap the package and enjoy, either by serving it with mash, or in a wrap.
hello, what do you mean by: Leave it there until the inner temperature reaches between 1°F and 2°F.
is it a typo ?
Hi Martin, yes it is a typo. Thanks for pointing it out, I have now corrected it.
Thank you ! It is smoking now!
Cool, let me know how it turns out!
It was very delicious !!! I did not get a large ring of smoke like yours !?! I have smoked it with piece of sugar maple and hickory.
I got this piece of meal as a gift, and the person told me she did not know what piece it was, I assumed it was shoulder. But now, I believe it was more the sirloin, very lean.
Anyway, thanks for the recipe.
Great to hear it turned out well and that you liked it!
hi,
it was very delicious ! I have not got a large ring of smoke like yours though… I smoked it with sugar maple wood and hickory.
I thing it was not a veal shoulder but more a veal surloin, I got this piece from my sister in law and she did not know what it was.
Thanks for the recipe.
hi,
do I need to flip the meat at all? and I have a ridiculously big shoulder (6.23lbs after trimming) would the temp or time be any different? thanks!!!!
as well, any suggestions for substituting cinnamon? im making this for my family and my mom is highly allergic to cinnamon, and cloves? thanks
In this case, since there is cardamom too, I would simply leave out the cinnamon.
Hi! No need to flip it. Cook time should be the same, roughly. Even though your shoulder weighs more, cook time is determined by thickness, and I’m guessing the thickness isn’t that much different.
Can I slow cook this in the oven?
Yes, you certainly can. Just follow the recipe with temperatures and all, and cook it in the oven instead.
Cheers, Henrik