Asian Braised Veal with Potato Salad

Menu Part: 
Cuisine Type: 

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.


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


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

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources