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4 pounds veal shoulder
8–10 cloves garlic, sliced
3 tablespoons oil
white pepper
In heavy pot or skillet, heat garlic and oil for one minute.
Set heat to low and place meat into pot. Sprinkle with white pepper sparingly.
Cook, covered, for three hours, adding minimal amounts of water if necessary. Turn the meat halfway through cooking.
Chill thoroughly before slicing. Serve cold or reheat in gravy.
Styling and Photography by Elazar Klein
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Was the salt left out of this recipe? Hi,
It seems a bit strange that this recipe doesn’t call for salt. Is this a mistake? Also, can this recipe work for a 2nd cut brisket too?