Veal Shoulder Clod (NAMP #310)

The shoulder clod is the meatiest part of the shoulder, and is easy to tie up into an ovoid or round shape. It can be cooked using virtually every braising method.

Most recipes for white braising (braising without preliminary browning) suggest moistening the braise with enough stock to come halfway up the meat and then cooking, uncovered, with frequent basting. In an étouffée, the stock is added a bit at a time so that it can gently and repeatedly caramelize during the braising. If too much stock is added at the beginning, the finished jus will have the flavor of a poaching liquid and may require reduction. If too little stock is added, the juices will caramelize and burn. This method of repeated caramelizations is best if the clod is being long braised. If it is short braised, it won’t release enough juices to caramelize. If it is cooked to the point that it releases juices, it will be overcooked. The jus for an étuvé is best when the cooking liquid is kept constantly on the verge of caramelizing. The amount of stock that must be added during the last stage of cooking will depend on the oven temperature and the amount of liquid released by the veal.