|  home | feedback | help          
Features on home

Hearty Late Fall Dishes

228 W. Tenth St.
(Hudson St.)
New York, NY 10014
(212) 645-0200


Rodeo: Veal Cheeks with Tomatillo Salsa
Chef Cesare Casella of Maremma – New York, NY
Adapted by

Yield: 24 Servings


  • 4 tomatillos
  • 6 jalapenos
  • 1 roasted garlic head
  • Salt and pepper to taste
  • 4 bunches cilantro, finely diced
  • 8 onions, finely diced

    Veal Cheeks:
  • 18 quarts water
  • 1 pound brown sugar
  • 1 pound salt
  • 6 carrots
  • 2 bunches celery
  • 8 onions
  • 3 bay leaves
  • 2 cups fennel seed
  • 1 cup red pepper flakes
  • 1 cup black pepper corns
  • 20 pounds veal cheek, cleaned

For Salsa:

Boil the tomatillos and jalapenos for 2 minutes, then puree with the roast garlic. To finish, mix in the remaining ingredients.

For Veal Cheeks:
Combine water, sugar, and salt in an extra-large pot. Place veal cheeks in the water and let brine for 3 days.

Remove from brine and place in a pot with carrots, celery, onions, bay leaves, red pepper flakes, and peppercorns. Cover with water and bring to a boil. Simmer approximately 2 hours, or until tender. and water for approximately 2 hours, or until tender. Serve with sautéed escarole, beans, salsa verde, and additional accompaniments including croutons.

Wine Pairing:
Poggio Ciliegio 2002 - This blend of Cabernet Franc, Sangiovesse, and Merlot is as unassuming as the pasta. Simple yet nuancessed like a beautiful worn quilt.

  • Fall Farm Fresh
  • Forum: Escarole and Beans

  •    Published: October 2005
     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy