Ingredients
- 6 lb Veal shoulder stew meat (IMPS/NAMP 395), cut into 1- inch pieces
- 1-1/2 tsp Kosher salt
- 1 tsp Freshly ground black pepper
- 1/4 cup Olive oil
- 1/4 cup or 2 oz Unsalted butter
- 3 cups or 7-1/2 oz Chopped wild mushrooms (cremini, oyster)
- 2 cups or 9-1/4 oz Chopped onions
- 2 cups Dry red wine (Meritage)
- 1 qt Rich veal stock
- 1 Tbsp Chopped fresh rosemary
- 1/4 cup or 2 oz All-purpose flour
- 1/4 cup Cold water
- 1/4 to 1/2 tsp Tabasco Chipotle Pepper Sauce
Cheddar Mashed Potatoes:
- 5 lb Idaho russet potatoes, peeled, cut into 2-inch pieces
- 1-1/2 cups Milk
- 3/4 cup or 6 oz Unsalted butter, softened
- 1 cup or 4 oz Shredded Cheddar cheese
- Kosher salt as needed
- Freshly ground black pepper as needed
Parmesan Crisps:
- 1/2 cup or 2 oz Freshly shredded Parmesan cheese (do not use Parmigiano-Reggiano)
- 1-1/2 tsp All-purpose flour
Basil Oil:
- 3 cups or 3-1/4 oz Fresh basil leaves
- 1-1/2 cups Olive oil
- Kosher salt as needed
- Freshly ground black pepper as needed
Avocado Quenelle:
- 2 each Medium California avocados, pulp mashed
- 1/2 tsp Fresh lime juice
- Kosher salt as needed
- Freshly ground black pepper as needed
- 60 each Asparagus spears, peeled, blanched
Garnish:
- Tabasco Chipotle Pepper Sauce as needed
Instructions
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Season veal stew meat with salt and black pepper. Heat 2 Tbsp oil in rondo. Brown 1/2 of veal; remove from pan. Repeat with remaining veal and oil. Pour off drippings. Set aside.
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Melt butter in rondo; add mushrooms and onions. Sauté until onions are golden brown. Add wine; bring to a boil. Cook 7 to 8 minutes or until reduced to au sec. Add stock and rosemary. Return veal to pan; bring to a boil. Reduce heat; cover tightly and braise in 325°F oven 2 hours or until veal is fork-tender.
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Strain solids; set aside. Combine flour and water; combine slurry with some of the hot cooking liquid. Whisk slurry into remaining cooking liquid. Bring to a boil; cook until thickened, whisking constantly. Stir in pepper sauce. Return solids to pan. Season with salt and black pepper; keep warm.
Cheddar Mashed Potatoes:
Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, butter and cheese, until smooth. Season with salt and black pepper; keep warm.
Parmesan Crisps:
Combine cheese and flour in medium bowl; toss well. Spray flat baking sheet or bottom of rimmed baking sheet with cooking spray. (Do not use parchment paper.) Sprinkle cheese mixture evenly into two 8-inch circles on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and lightly browned. Cool 2 minutes on baking sheet; remove to wire rack to cool completely. Break circles into 24 irregular-shaped pieces. Set aside.
Basil Oil:
Blanch basil for 10 seconds; drain and rinse under cold water. Pat dry with paper towels. Place in blender container. Add oil; cover and purée until smooth. Strain through chinois; discard solids. Season oil with salt and black pepper. Set aside.
Avocado Quenelle:
Combine avocado pulp and lime juice in medium bowl until smooth. Season with salt and black pepper. Set aside
Per order:
Spoon 1 cup mashed potatoes on plate. Ladle 6 oz veal tips around potatoes. Arrange 5 asparagus spears across plate between stew and potatoes. Garnish potatoes with 2 Parmesan crisps. Form approximately 1 tablespoon avocado mixture into quenelle; place over stew. Drizzle basil oil and pepper sauce around stew and potatoes.
