Ingredients
- 3 lb. Veal Breast, whole bone In
- 10 Hamburger Buns, split
Spice Rub:
- 1/4 cup Dark brown suga
- 2 Tbsp. Kosher salt
- 1/4 cup Black peppercorns
- 1/4 cup Paprika
- 1 Tbsp. Powdered mustard
- 1 Tbsp. Onion powder
- 1 Tbsp. Garlic powder
- 1 tsp. Cayenne pepper, or to taste
BBQ Sauce:
- 1/4 cup Butter
- 1 cup Onion, small dice
- 1 Tbsp. Garlic, minced
- 1/8 cup Poblano Chili peppers, small dice
- 2 Tbsp. Chili powder
- 1/2 cup Coffee, strong
- 1/2 cup Worcestershire sauce
- 1/2 cup Ketchup
- 1/4 cup Cider vinegar
- 1/4 cup Brown sugar
- 1/2 tsp. Black pepper
- 2 Tbsp. Cornstarch
Instructions
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Grind black peppercorns in a spice grinder.
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Combine the ingredients for the spice rub and blend to incorporate. Rub the veal breast with the spice mixture. For best results, marinate overnight.
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Pre-heat an oven to 250°F. Wrap the marinated veal breast in foil and place in a baking pan.
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Bake in 250°F oven for 3 hours. Unwrap the top portion of the veal and allow to brown for 45 minutes.
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Allow the veal breast to cool enough to handle; when cool, pull the cooled veal breast into strips.
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Reheat the veal strips in half of the pre made BBQ sauce until 180°f has been reached.
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Place a half cup portion of pulled veal on toasted hamburger bun and top with 1-2 Tbsp. of the remaining BBQ sauce.
BBQ Sauce:
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Melt butter in a large saucepan.
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Add onions and cook until tender.
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Add the garlic and chili peppers and continue to cook for an additional 2 – 3 minutes.
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Add the chili powder and stir well. Cook over moderate heat for 1-2 minutes until the chili powder’s flavor is developed.
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Add the remaining ingredients and simmer for approximately 45 minutes.
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Mix approximately 2 Tbsp. of cornstarch with 1/4 cup of water until it is smooth.
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Stir the cornstarch mixture into the BBQ and return to the boiling point.
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Sauce can be used at this point or cooled and stored under refrigeration for up to one week.
