Ginger Lacquered Veal Cheeks with Sour Apple Salad
*Cassia is the variety of cinnamon used in Chinese cooking.
For Ginger Lacquer:
In a small saucepan, combine ingredients and bring to a simmer. When reduced, strain the ginger and reserve lacquer for veal cheeks.
Preheat oven to 350?F. Put veal cheeks in oven-safe cookware. Combine all marinade ingredients and pour over veal cheeks. Braise in oven for approximately 3 to 4 hours or until meat is fork tender. Pour off braising liquid into a large pot. Reduce braising liquid to 9 cups over medium-high heat. Combine 1½ parts ginger lacquer to 1 part reduced braising liquid. Glaze the veal cheeks with the lacquer.
To Assemble and Serve:
Fill serving bowls with a half cup of steamed rice. Place 4 cubes of veal on top. Drizzle with any extra ginger lacquer marinade. Garnish with green apple batons and micro cilantro.
An aged white such as mersole, or a deep red such as pinot noir.