Ginger Lacquered Veal Cheeks with Sour Apple Salad

Adapted by
June 2006
Yield: 12 Servings


Ginger Lacquer
5 ounces ginger
5 ounces sugar
3 ounces rice vinegar
4½ ounces water
4 quarts water
2 pineapples, cut into large chunks with rind
3 quarts soy sauce
9 ounces ginger
30 red Thai chilies
4 stalks lemongrass
14 ounces shallots, sliced
20 pieces star anise
14 pieces cassia *
20 pounds veal cheeks
Sour Apple Salad
2 large green apples, cut into batons
Micro cilantro
6 cups steamed white rice


*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.

For Marinade:
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.

Wine Pairing:
An aged white such as mersole, or a deep red such as pinot noir.