Asian Braised Veal with Potato Salad

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
12

Asian flavorings inspire this cold veal and potato salad plate. Shredded veal is the base and is topped by potato salad that contains water chestnuts and cilantro in a lovely presentation.

Ingredients

1 qt. chicken stock
3 cups soy sauce
1 1⁄2 cups sugar
1⁄2 cup sake
2 yellow onions, diced large
6 green onions, chopped
4 stalks lemongrass, trimmed and chopped
1 carrot, diced large
1 stalk celery, diced large
1 head garlic, crushed
2-in. piece of ginger, crushed
6 star anise
1 cinnamon stick
2 sprigs fresh thyme
2 whole cloves
4 large potatoes, cooked, peeled, diced
6 strips veal bacon, cooked and diced
4 eggs, hard-cooked, diced
1 cup mayonnaise
2⁄3 cup water chestnuts, finely diced
1 small onion, finely diced
2 tbsp. cilantro, minced
1 tbsp. dry Chinese mustard
6-8 lb. veal chuck
1⁄4 cup vegetable oil
1 1⁄2 tbsp. cornstarch
18 cups mixed greens

Steps

1. In a large bowl, combine the first 15 ingredients. Reserve.

2. In a separate bowl, combine potatoes, bacon, eggs, mayonnaise, water chestnuts, onion, cilantro and dry mustard. Mix well and refrigerate.

3. Cut veal into 6-8 pieces and season. In a hotel pan over high heat, heat oil and sear veal on all sides until brown. Add chicken stock mixture (step 1) to pan and cover tightly with foil. Transfer pan to a 325° F. oven and roast 2 hours until veal is tender.

4. Remove veal from liquid; strain liquid and reserve 21⁄2 cups. Shred veal and toss with 1⁄2 cup braising liquid and reserve.

5. Mix cornstarch with water until smooth. Add to braising liquid and cook until mixture thickens.

6. Drizzle 2 tbsp. braising liquid across plate. Mound 5 oz. shredded veal in center. Layer 1⁄2-in. of potato salad over veal and top with 11⁄2 cups dressed, mixed greens.

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

FSD Resources