Recipe adapted from: Chef Waldy malouf, Beacon Restaurant, NYC. Yield: 12 sandwiches.
Toasted Spice Rub:
1⁄4 cup cumin seeds
2 Tbsp. mustard seeds
2 Tbsp. black peppercorns
2 Tbsp. celery seeds
2 Tbsp. coriander seeds
1 Tbsp. whole allspice
1 Tbsp. kosher salt
1 Tbsp. crushed red pepper
* * *
1⁄4 cup Tabasco® Chipotle Pepper Sauce
6 lb. boneless veal shoulder (IMPS/NAMP 310B), tied
1 cup chopped onion
2 Tbsp. minced garlic
3 Tbsp. extra-virgin olive oil
1 3⁄4 cup light molasses
1 1⁄2 cups white wine vinegar
1 cup tomato paste
1 Tbsp. Tabasco® Garlic Pepper Sauce
2 tsp. kosher salt
1 1⁄2 tsp. reserved toasted spice rub
For toasted spice rub: toast cumin seeds, mustard seeds, peppercorns, celery seeds, coriander seeds and allspice in heavy skillet over high heat until fragrant. remove to small bowl; let cool.
Grind toasted spices to a powder; stir in salt and crushed red pepper.
Combine 6 tbsp. spice rub and tabasco® chipotle Pepper sauce; press evenly onto all surfaces of veal shoulder. Wrap in 2 layers of plastic wrap. refrigerate 6 hours or as long as overnight. reserve remaining spice rub for barbecue sauce.
Meanwhile, prepare barbecue sauce.
For barbecue sauce: saute onion and garlic in oil in large saucepan until onions are tender and golden brown. remove from saucepan to food processor container. add remaining ingredients. Puree until smooth. return mixture to saucepan. cook over mediumhigh heat about 10 minutes, or until slightly thickened. set aside.
For veal: mark veal shoulder on grill. Place in roasting pan. roast in 325°f oven to medium doneness (160°f), basting halfway through roasting time with 1 cup barbecue sauce.
Per order: carve veal into thin slices. serve 5 oz. veal on bun topped with 1 tbsp. barbecue sauce. serve additional sauce on the side, as desired.
CATTLEMEN'S BEEF BOARD AND NATIONAL CATTLEMEN'S BEEF ASSOCIATION