|Ginger Lacquered Veal Cheeks with Sour Apple Salad
Chef Angelo Sosa, formerly of Yumcha - New York,
Adapted by StarChefs.com
- 5 ounces ginger
- 5 ounces sugar
- 3 ounces rice vinegar
- 4½ ounces water
- 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
- 6 cups steamed white rice
For Ginger Lacquer:
In a small saucepan, combine ingredients and bring to a simmer.
When reduced, strain the ginger and reserve lacquer for veal
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
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