Yield: 24 Servings

Ingredients:

Salsa:
• 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

Method:
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.