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Pulled veal with vegetable mash is one of my favorite combinations. Soft and creamy, it’s the perfect comfort food for night holiday meals. Sprinkle with some chopped parsley to add that beautiful freshness.
2-3 large rutabaga (or sweet potato, as pictured), peeled and diced
13-14 ounces unsweetened coconut milk
1 teaspoon fresh nutmeg
salt, to taste
black pepper, to taste
2 tablespoons oil
1 (3- to 4-pound) bone-in veal shoulder
1 leek, sliced
salt, to taste
1 tablespoon coriander seeds
4 teaspoons ground ginger, such as Pereg
2 teaspoons ground mustard
black pepper, to taste
1/4 cup brandy (I used Calvados)
2 medium Granny Smith apples
6 cloves garlic, such as Mr. Dipz
6-8 sprigs fresh thyme
1/2 cup unfiltered apple cider
2 tablespoons Manischewitz Honey
1 cup stock, such as Manischewitz Beef Broth
Add rutabaga to a large pot of salted water and bring to a boil. Cook for 20-25 minutes or until soft when pierced with a fork.
In a separate pot, heat coconut milk with fresh grated nutmeg, salt and pepper. Pour coconut mixture onto rutabaga and blend in a food processor.
Preheat oven to 300 degrees Fahrenheit.
Heat oil in a large Dutch oven over high heat. Brown veal on all sides, five to eight minutes per side. Transfer to a plate.
Add leek with a sprinkle of salt. Saute, stirring occasionally, until leek is soft and slightly golden brown, about 10 minutes.
Add coriander, ginger, mustard and pepper and sauté another two minutes.
Add brandy to deglaze; stir to pick up any bits stuck to the pan. Add apple, garlic and thyme and saute for one minute.
Return veal to pan and place over apples and leeks. Add cider, honey and stock. Cover and cook in the oven for two to two-and-a-half hours, until soft.
Photography and Styling by Chay Berger
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