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- 3-4lb @thecedarmarket veal neck roast
- 4 shallots, sliced
- 2 medium tart apples (I used cosmic crisp)
- 3-4 tbsp of apple butter (without cinnamon)
- 1 cup apple cider
- 2 tbsp dijon mustard
- 5 sprigs fresh rosemary & thyme
- 4 cloves garlic, crushed
- 1 tsp cider vinegar
Recipe created for Cedar Market by: @Foodkidsandsleep
For a special occasion like Rosh Hashana, I like to serve a roast that’s a little different than what I make year round. That being said, I don’t want to give myself extra work either. This veal neck roast is the perfect protein for those looking for something out of the ordinary, but also doesn’t require a ton of effort. While veal is generally easy to overcook, veal neck is high in collagen which gives you a bit of wiggle room on cook timing. The flavorings here are apple, herbs, shallots, and mustard, which to me, scream fall; and are the perfect seasonal choice for Rosh Hashana. Honestly save this recipe and make it again for Thanksgiving and nobody will complain!
Cooking Instructions
Peel and slice your apples and shallots. Add shallots to a Dutch oven and brown. Add the apples, apple cider, 1 tbsp of Dijon mustard, cider vinegar, and herbs (save 1 sprig of rosemary). Cover and bring to simmer.
Rub the veal neck with a mixture of the apple butter, 1 tbsp mustard, 4 cloves of crushed garlic and a tsp of minced rosemary. Rub that on reserving about half for the post braise sear. Add roast to the braising liquid and cook covered in a 300℉ oven for 3 hours.
After 3 hours, remove the roast and cut off the netting. Spread on the remaining apple butter rub.
Pour the braising liquid through a strainer or use an immersion blender to make it smooth. Transfer to a new pot.
Return the roast to the broiler for 3-5 minutes, to brown; then remove & let cool.
Slice and serve over charred shaved Brussels sprouts and lots of that apple gravy!
Enjoy & Shana Tova!
