228 W. Tenth St.
New York, NY 10014
|Rodeo: Veal Cheeks with Tomatillo Salsa
Chef Cesare Casella of Maremma – New York, NY
Adapted by StarChefs.com
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
- 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
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
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.