Catalan Kitchen LogoThe Catalan Table
Roast Veal Shoulder with Lyonnaise Potatoes
Oven-baked veal shoulder, tender and juicy, seasoned with salt and ground black pepper, served with crispy sautéed potatoes.
veal
oven
roasted
main dish
meat
Ingredients
Servings:
4

Ingredients

  • 1 veal shoulder Can be shank, eye of round, flat top,..
  • salt
  • black pepper powder
  • 1 garlic cloves
  • 2 onions
  • 1 leek
  • 3 ripe tomatoes
  • 1 cinnamon stick
  • 1 whole orange peel
  • oil
  • pork lard
  • chocolate 70%
  • 1 meat broth
  • porcini mushrooms (OPTIONAL)
  • Cornstarch (OPTIONAL)
  • For the potatoes
  • small potatoes
  • salt, black pepper powder
  • rosemary sprig
  • butter
Nutritional Information

Per Serving (Approx.)

Calories
222 kcal
Protein
11 g
Fat
4 g
Carbohydrates
43 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Rissolled Potatoes

  • On the day of consumption, we will need to prepare the potatoes to accompany the main dish.
  • Peel the potatoes and cut them into thick cubes about 3 or 4 cm thick. Round them to form uniform cylinders. To make them more attractive, we can polish the edges so they are smooth.
  • Place the potato cubes in a pan without heating it, add a good piece of butter, salt, pepper, and a rosemary sprig (if preferred, we can use rosemary needles, but it's easier to remove a whole sprig at the end of cooking).
  • Cover the potatoes with water until they reach 3/4 of their height.
  • Let them boil over medium heat until the water reduces by half. At this point, turn the potatoes so they cook evenly on the other side.
  • Continue cooking until the water completely evaporates and the potatoes begin to brown with the residual butter.
  • Remove the potatoes from the pan and clean it to eliminate any residue.
  • Before plating, put the pan back on the heat with a bit more butter and finish browning the potatoes so they become golden and crispy.

Plating

  • Place a thick slice of meat in the center of the plate, add some potatoes on the side, and drizzle with the cooking juices as a garnish.
Recommendations & Tricks
  • Note: Cook the beef brisket for 10-12 hours in the oven at 80ºC to achieve a tender and luscious texture. It's important to maintain a constant temperature throughout the cooking process.
  • Choosing the cut: Select from shank, eye of round, or flat top based on your preferred texture and flavor. The shank is more gelatinous and succulent, while the eye of round is leaner.
  • Initial seasoning: Rinse the beef brisket and pat it dry. Generously salt and pepper it and let it rest for a few minutes to absorb the flavors of the ground black pepper.
  • Preparing the garlic: Peel half a head of garlic and slightly crush them to release the essential oils before adding them to the dish.
  • Use ripe tomatoes: Cut 3 ripe tomatoes into quarters and add them to the pot to provide natural juice and sweetness during cooking.
  • Adding spices and aromatics: Incorporate a cinnamon stick and a whole orange peel to impart a subtle and balanced aromatic touch.
  • Cooking fat: Use pork lard to brown the brisket before cooking it, as it adds a delicious flavor and helps seal the juices in the meat.