Recipe developed by the students and faculty of the Art Institute of Philadelphia.
Serves:
40 portions (6 oz. per serving)
Ingredients
- 15 lbs. veal cheeks
- 1-1/2 gallons veal stock
- 30 cloves garlic
- 5 cups white wine
- handful of bay leaves, fresh oregano & fresh thyme
- 1-1/2 cups peppercorn
- 6 cinnamon sticks
- 12 star anise
- 2 ounces cumin seeds
- 3 per serving salt/peppercorn tortillas
- chopped cilantro (garnish)
- chopped white onion (garnish)
Salsa Verde:
- 15 tomatillos (roasted & skin removed)
- 5 cups cilantro
- 2 serano chiles
- 2 jalapeños (roasted with skins removed)
- 3-4 juice of limes
- 10 cloves garlic
- 1 cup charred scallions
- 1/2 cup rice vinegar
- 1/4 cup vegetable oil
- salt/pepper
Instructions
-
Preheat the oven to 350°F.
-
Pat veal cheeks dry with paper towel, season with salt and pepper then brown on all sides.
-
Remove meat and place in roasting pan.
-
Deglaze pan with white wine and pour into roasting pan with remaining ingredients.
-
Cover the cheeks with veal stock and place parchment paper directly on top of the meat.
-
Cover with foil and braise for 2.5 hours.
-
Remove meat from liquid and allow to rest.
-
Strain and reduce braising liquid to 1/4 of starting amount.
-
Season with salt and pepper if needed. Slice cheeks and return to liquid until ready for use.
-
Topped warmed tortillas with meat and salsa verde. Garnish with cilantro and onion.
Salsa Verde
-
Purée all ingredients in a blender.
-
Season with salt and pepper.
