New England Grass Fed | The Veal Neck Challenge
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The Veal Neck Challenge

The Veal Neck Challenge

We want to thank our Farmers Market friend Tori Seites-Rundlett for providing this week’s interesting story:

Challenges come in all shapes and sizes. Big or small or intimidating, most of them are rewarding. Our friend Pat from New England Grass Fed proposed to us a veal neck challenge. He gave us some meaty veal neck bones to conjure up something tasty and delicious. Greg, being a cook of all great things, rose up to the challenge. He pondered for days on the optimal and preferred way to dish up a veal neck meal. Then it struck him: a beef stew. He began by generously seasoning the veal neck bones (2 lbs.) with S&P and browning them well in olive oil, then setting aside for the next main ingredient – MORE BEEF – 1 1/2 lbs. chuck cubed, seasoned & browned. Next, the all-important garlic (6 cloves chopped) & onion (2 medium chopped) which he lightly “sweated” over medium heat for a few minutes. He then put the veal neck bones, some more S&P, thyme, parsley, oregano (1 t each) and drippings from the skillet into a large pot with water to cover and simmered.

After two hours, the sweated onions & garlic, cubed beef, beef stock (4 cups), and some chopped carrots (6), celery (1 bunch) & potatoes (6 medium) were added to the pot along with 1/2 t white pepper and brought to a boil. Once it reached boiling point, he reduced heat to simmer for an additional four hours until neck meat was falling off the bone. Final touches included a few dashes of Worcestershire sauce for extra flavor and dishing it up with a pinch of fresh grated Parmesan cheese and a crack of black pepper. And voila – a delicious veal-neck challenge in a big ol’ pot of stew. And yes, this challenge was very rewarding – tasty, steamy hot stew with a succulent taste at the finish.

This illustrates one of the many wonderful reasons we frequent the South Kingstown Farmers Market and cherish all it has to offer. We chat with old friends, meet new people from all over town (and the state), discover a variety of fresh ingredients to challenge our cooking and eating tastes, and most of all, develop a relationship with the people who grow and raise our food so we can appreciate and respect everything that enters our bodies. This relationship continually grows and contributes to the wonder of cooking / eating that is lost and so rare in today’s fast-paced world. It teaches us that if you don’t stop to smell the roses – or the delicious beef-packed chili at Pat’s New England Grass Fed stand – you just might miss out on the essential and basic joys that life has to offer. It reminds us why we prefer local, fresh whole food rather than scarfing down pre-packaged processed food with more foreign named ingredients than one could count or pronounce. The SK Farmers Market experience, foods & vendors nourish our bodies, our minds and generally promote wellness all over.

Respecting the Protein, PMB

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