Home Recipes Apple Cider Braised Veal Pastrami

Apple Cider Braised Veal Pastrami

Serves 6 Grill 15 minutes, plus 20-30 minutes for the rub to sit

Ingredients

  • 1 corned veal neck/shoulder (for pastrami), 2.5-3 lbs
  • 1 tbsp coriander seed, toasted and coarsely crushed
  • 1 tbsp black peppercorns, toasted and coarsely crushed
  • 1 tsp mustard seed
  • 1 tsp smoked paprika
  • 1 cup apple cider
  • 1 yellow onion, halved
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Whole grain mustard, for serving

Method

  1. Toast and crush coriander, peppercorns, and mustard seed; mix with smoked paprika for the rub.
  2. Coat the veal generously and let sit 20-30 minutes at room temperature.
  3. Place in a pot and cover with equal parts apple cider and water; add onion, garlic, bay leaves, and thyme.
  4. Bring to a simmer, skim, and cook gently 2.5-3 hours until tender — veal is leaner than beef and cooks faster, so start checking at 2 hours.
  5. Remove and rest, tented, 10 minutes.
  6. Strain the braising liquid and simmer to reduce into a light, cider-scented jus.
  7. Slice the veal thin against the grain.
  8. Plate with the jus spooned over and a dollop of whole grain mustard on the side, garnished with thyme.

Chef's tip

The apple cider in the braise softens the pastrami spice into something less aggressive and more autumnal — a nice change of pace from the beef pastramis on the same board.

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