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

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources