Yield: 12 Servings

Ingredients:

Ginger Lacquer:

• 5 ounces ginger
• 5 ounces sugar
• 3 ounces rice vinegar
• 4½ ounces water
  
  Marinade:
• 4 quarts water
• 2 pineapples, cut into large chunks with rind
• 2 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
  
  *Cassia is the variety of cinnamon used in Chinese cooking.
  
  Sour Apple Salad:
• 2 large green apples, cut into batons
• Micro cilantro
  
  Additional:
• 6 cups steamed white rice

Method:
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.

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