Cider-Braised Kosher Veal Shoulder Chunks

Chunks Of Veal Shoulder Cook Low & Slow In An Apple Cider Sauce Until Perfectly Tender & The Sauce Has Thickened. This Is Deliciously Served Over Brown Rice.

• 3 lb Veal Shoulder Roast, Cut Into 3″ Chunks 
• Kosher Salt To Generously Season The Veal Shoulder
• One (1) Tablespoon Canola Oil 
• Two (2) Onions, Chopped 
• 1 1/2 Teaspoon Salt Taste
• 1/2 Teaspoon Granulated Black Pepper
• 1/4 Cup Fresh Sage
• One (1) 25oz Apple Juice
• 1/3 Cup Apple Cider Vinigar With The Mother
• 1/2 Cup Almond Milk Or Coconut Milk 
• 1 Pinch Cayenne Pepper
• Almond Milk Or Coconut Milk For Garnish
• Chopped Fresh Cilantro For Garnish

Step One (1)

Generously Salt The Veal Shoulder Pieces, Heat Oil In A Pot Over High Heat.

Brown The Veal Shoulder Chunks Until The Surface Is Seared & Golden Brown, About 4 Minutes Per Side. Transfer Seared Veal Shoulder Chunks To A Plate, Add Onions To Oil, Reduce Heat To Medium, & Season With A Pinch Of Salt & Pepper. Cook & Stir For About 2 Minutes. & Sage Leaves; Cook Until Onions Soften & Turn Brown, Stirring Frequently. Pour Apple Juice Into The Pot; Stir To Deglaze The Bottom. Raise Heat Too High And Bring To A Boil. Stir In Apple Cider Vinegar with the Mother. Reduce Heat To Low.

Step Two (2)

Transfer Veal Shoulder Pieces To Cider Mixture. Cover; Simmer Gently On Low For 1 Hour. Remove Lid And Turn Pieces Over. Cover; Simmer On Low Until Meat Is Tender, 1 To 2 More Hours—transfer Veal To A Bowl With A Slotted Spoon.

Step Three (3)

Raise Heat Too High And Bring Sauce To A Simmer. Whisk In Coconut Milk. Simmer Until Liquid Is Reduced By Half And Is Slightly Thickened, 8 To 10 Minutes. Stir In A Pinch Of Cayenne. Transfer Veal Back To Pot; Reduce Heat To Low. Baste Veal With Sauce While It Heats Through An Too Becomes Perfectly Tender, And The Sauce Is As Thick As You Want It, About 15 More Minutes. Too