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Braised Veal, Beef, and Pork Recipes
Appears in
Published 1991
There are so many methods of braising, each with its own nuances that cause variations in the texture of the meat and the flavor of the sauce, that it is sometimes difficult to sort out the various techniques. The first few of the following recipes are all for a tied shoulder clod of veal to make comparison easy, but veal round will work well for white braising and pot roasting (poêlage) when the meat is not cooked long enough to dry it out.
American chefs usually use the meatiest section of the shoulder, called the clod (#310 by the National Association of Meat Purveyors), which is tied up for roasts and braises. Smaller pieces of the shoulder are cut into chunks and used as stew meat. The shoulder clod is tender enough to be used for roasting, but it can also be braised.