1 quart 1/4 cup dried cranberry (juice sweetened if possible)
1 standard sachet of garlic cloves
1 cloves garlic for rubbing beef
0.8 cup half-and-half
1.5 pounds mirepoix chopped (mix of celery, onions, and carrots)
4 ounces roasted garlic chopped
2.5 pounds russet potatoes peeled
10 servings salt and pepper black freshly ground
6 ounces sugar
1 can tomato paste
12 pounds veal bones
3 tablespoons vegetable oil
2 cups water
9 quarts water
Equipment
frying pan
sauce pan
oven
mixing bowl
pot
hand mixer
roasting pan
wooden spoon
Directions
Preheat the oven to 350 degrees F. Clean the beef shoulder and then split it in half. Rub meat with garlic.
Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides.
Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits.
Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart.
Serve with Garlic Mashed Potatoes.
Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce "comes together," about 1 hour.
Preheat oven to 400 degrees F. Roast the bones in the oven for 1 hour.
Put the roasted bones in a large pot and add water to cover.
Add all other ingredients and simmer for 24 hours.
Drain stock and discard bones.
Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender.
Drain potatoes and add to a mixing bowl.
Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.
