CookEat Recipe
Mutton Shoulder Braised with Brandy and Clove
A tightly rolled mutton shoulder cooked slowly with a clove-studded onion, butter, broth and brandy, served with its strained pan juices.
Method
Steps
Step 1
Gather the ingredients: 1 mutton shoulder, about 1 kg before boning, professionally boned; About 50 g cured pork fatback, cut into short larding strips; Salt and black pepper; 40 g butter; 1/2 onion; 1 whole clove; 200 ml stock; 1 tablespoon brandy; A small tied herb bundle, for example 3 parsley stalks, 1 celery leaf and 1 bay leaf.
Step 2
Trim excess outer fat from the boned shoulder if desired. Roll the fatback strips in salt and pepper and insert them into small cuts in the meat. Salt the meat lightly, roll it tightly and tie with food-safe kitchen string. Push the single clove into the half onion.
Step 3
Melt the butter in a snug heavy casserole. Add the rolled shoulder and clove-studded onion and brown the meat on all sides, about 10–15 minutes. Take the casserole off the heat before adding the stock and brandy, then add the tied herb bundle.
Step 4
Return to a very gentle simmer and cover closely with a lid. Cook for about 3 hours, turning the roll regularly and adding a small amount of hot water only if the liquid threatens to dry out. Check that the centre reaches at least 72°C and the meat is tender enough to slice; stop before it collapses into shreds.
Step 5
Lift out the meat, remove all string and slice. Discard the onion and herb bundle, strain the cooking juices, spoon off excess fat and pour the juices over the slices. Serve without an added vegetable garnish.
Step 6
For the seasonal tomato variation, add 2 small ripe tomatoes, broken into pieces, with the herb bundle and complete the same braise, straining and serving steps. Water may replace the stock. A mutton leg may replace the shoulder, with seasonings and cooking time adjusted to the size of the piece.
Cooked it? Rate it.
Cooked 0 times