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.
- 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
- 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.