Recipe #59 - Stirring the Pot: Veal Braised in Milk and Honey with Buttered Turnips

  

In effort to continue cooking my way through Tyler's Stirring the Pot, I will have two recipes from the book to share with you this week.  I've been trying to work my way through Tyler's book for two years now and one of the constant problems I have is finding all the specialty ingredients.  Take this recipe for instance, veal shoulder?  Have you ever seen it in your market?  I've searched high and low for about 2 years now and never found it.

I decided just to bite the bullet and use beef shoulder.  I'm sure veal shoulder is great, if you can find it.  Also, let's talk about turnips.  I've had them.  I like them.  I couldn't find them in my local market, so I subbed yukon gold potatoes.  So basically, instead of having Veal Braised in Milk and Honey with Buttered Turnips, we really had Beef Braised in Milk and Honey with Buttered Potatoes.  How's that for a stretch?

 I'd like to think the main point of this particular recipe is the unique use of milk and honey as a braising liquid, not necessarily the focus on whether or not you use beef or veal and/or turnips and potatoes.  I have to say that I was somewhat reluctant about braising anything in milk as I'd never done it before.  This was yet another dish that really surprised me, in a very pleasant way.  The milk and honey braising liquid turns into a rather creamy gravy with a savory and slightly sweet taste that enhances the richness of the meat.  I would definitely use this method again when braising.

Beef Braised in Milk and Honey with Buttered Potatoes

Adapted from Tyler Florence's Stirring the Pot

Serves 6-8

Extra virgin olive oil

4 pounds beef shoulder (or veal)

Kosher salt and freshly ground black pepper

4 garlic cloves, peeled

1/4 bunch fresh thyme sprigs (about 4 sprigs)

4-5 dried porcini mushrooms

1/2 gallon milk

3 tablespoons honey

1 recipe Buttered Potatoes (or turnips)*recipe follows

Preheat oven to 350F.  In a large heavy pot or Dutch oven heat a 3-count of olive oil (about 3 tablespoons) over medium-high heat.  Season beef (or veal) with plenty of salt and pepper.  Add beef (or veal) to pot, cook and turn  until brown all over and a crust forms.  Add garlic, thyme, and mushrooms.  Pour in the milk and stir in the honey.  Cover and braise about 3 hours, until the beef (or veal) is fork-tender.

Remove beef (or veal) from pot and set aside.  Carefully pour small batches of the braising liquid, along with garlic and mushrooms, into a blender.  Tightly hold the lid in place with a kitchen towel and puree until slightly thickened and silky smooth.  Continue with the rest of the braising liquid, mushrooms, and garlic.  Season to taste with pepper and pour over meat.  Serve with Buttered Potatoes (or Turnips).

Buttered Potatoes (Turnips): Preheat oven to 350F.  Peel and quarter 6 medium potatoes.  Place potatoes on a roasting tray; drizzle with EVOO and season with kosher salt.  Roast for 25-30 minutes until just tender.  Toss roasted potatoes in a large bowl with 2 tablespoons unsalted butter and 2 tablespoons chopped fresh Italian flat-leaf parsley so they are evenly coated and glossy.  Season with kosher salt. 

Notes/Results:  We really enjoyed this recipe.  I will probably still keep my eye out for a veal shoulder, just because I'm sure the veal is much more tender, and a little more sweet, than the beef.  Also, I like that this was a really quick and easy recipe that took little to no time to prepare.  

I do have some notes to share.  Braising liquid is suppose to cover the meat by 2/3rds.  You should be able to see the top half of the meat peeking out.  With this recipe, using a Dutch oven and 1/2 gallon of milk, the meat would be completely covered.  I made the mistake of using only 1/4 gallon of milk (so as not to cover the meat completely) and all the braising liquid evaporated out of the pan.  I caught my mistake in time and was able to pour the other half of the milk in the pan.   Next time I would just pour all the milk into the pan, even if it completely covered the meat.  I guess it pays to follow directions sometimes. 

One more recipe down!