Ingredients
Bouquet Garni:
- 4 each Peppercorns
- 3 each Parsley sprigs
- 2 each Thyme sprigs
- 1 each Bay leaf
- 12 lb Veal short ribs
- Kosher salt as needed
- Pepper as needed
- 1 cup Chopped onion
- 1/2 cup or 4 oz Chopped carrot
- 1/2 cup or 2 oz Chopped celery
- 1 Tbsp or 2 oz Olive oil
- 1 cup Red wine
- Rich veal stock
- 1/2 cup Tabasco Chipotle Pepper Sauce
- 2 each Dried chilies, stemmed, seeded
Sauce:
- Braising liquid
- Rich veal stock as needed
- 2 cups or 13-1/2 oz Packed brown sugar
- 1-1/2 cups Guava concentrate
- 1 tsp Ground cumin
- Kosher salt as needed
- Pepper as needed
- 12 servings Root Vegetable Gratin (recipe follows)
- Fried potato curls as needed
Root Vegetable Gratin:
- 6 cups Heavy cream
- 1 dozen Eggs, beaten
- 1 Tbsp Cayenne pepper
- 1/4 cup or 2 oz Butter, softened
- 1-1/2 lb Rutabagas, thinly sliced
- Kosher salt as needed
- Black pepper as needed
- 1-1/2 lb Turnips, thinly sliced
- 1-1/2 lb Parsnips, thinly sliced
- 1-1/4 lb Shredded Gruyere cheese
Instructions
Bouquet Garni:
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Prepare Bouquet Garni; set aside.
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Season veal short ribs with salt and pepper. Mark short ribs on grill; set aside.
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Sauté onion, carrot and celery in oil in large roasting pan until brown. Deglaze pan with wine and reduce to au sec. Add Bouquet Garni, veal stock, chipotle pepper sauce and dried chilies; bring to a boil. Add short ribs, bone side up; cover tightly. Braise in 325°F oven 2 to 2-1/2 hours or until veal is fork-tender. Remove short ribs from pan; reserve braising liquid. Remove meat from bones, trimming off any excess fat. Keep warm; set aside.
Sauce:
To prepare sauce, strain 1 qt braising liquid into large saucepan, adding extra stock, if necessary; bring to a boil. Add brown sugar, guava concentrate and cumin. Reduce heat; simmer until sauce is reduced to 3 cups and has a nappé consistency. Season with salt and pepper. Keep warm; set aside.
Per order:
Plate 4 to 5 oz veal. Ladle 2 oz sauce over veal. Serve with 4 x 4-inch portion Root Vegetable Gratin. Garnish with fried potato curls.
Root Vegetable Gratin:
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Combine cream and eggs in large bowl, mixing well; add cayenne pepper. Coat bottom and sides of hotel pan with butter. Arrange rutabagas in bottom of pan; season with salt and black pepper. Top with 8 oz cream mixture. Repeat layers with remaining vegetables and cream mixture, seasoning each vegetable layer with salt and black pepper.
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Bake, covered, in 375°F oven 1 hour or until vegetables are just tender. Uncover; sprinkle cheese evenly over top. Continue baking, uncovered, until cheese is lightly browned. Cool slightly. Cut into 4 x 4-inch portions. Keep warm; set aside.
