Braised Tea-Smoked Veal Shoulder with Napa Coleslaw and Potato Buns

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Yield:
12 servings

 

Chef Gypsy Gifford, Rain, New York, NY


Ingredients:

Potato Buns:

  • 1/2 cup Warm water, 105°F-115°F

  • 1 each or 1/4 oz Active dry yeast packet

  • 1/8 tsp Sugar

  • 6 cups All-purpose flour

  • 1-1/2 cups Whole milk

  • 1 cup or 8-3/4 oz Idaho potato, mashed

  • 3/4 cup or 6 oz Unsalted butter, melted

  • 2 each Eggs, beaten

  • 1-1/2 Tbsp Kosher salt

  • 1 Tbsp or 1/2 oz Baking powder

  • 1/4 cup Truffle oil

Spiced Almonds:

  • 3-1/2 cups or 1 lb Slivered almonds

  • 1 each Egg white

  • 1 Tbsp Kosher salt

  • 1 Tbsp Ground coriander

  • 1 Tbsp Ground cumin

  • 1-1/2 tsp Freshly ground black pepper

  • 1-1/2 tsp Paprika

  • 1 tsp Ground red pepper

Pickled Mushrooms:

  • 2-1/2 cups Japanese rice vinegar

  • 1 cup Water

  • 1/2 cup Sugar

  • 1 each Cinnamon stick

  • 4 each Whole star anise

  • 1 Tbsp Coriander seeds

  • 10 each Green cardamom pods

  • 4 each Whole cloves

  • ~24 each or 1 lb Small button mushrooms

Napa Coleslaw:

  • 3 cups Mayonnaise

  • 1/2 cup or 4 oz Aloutte Crème Fraîche

  • 2 Tbsp + 2 tsp Sugar

  • 2 Tbsp Reserved pickling liquid

  • 18 cups or 2-1/2 lb Shredded napa cabbage

  • 3 cups or 8 oz Julienne-cut carrots

  • 1-1/4 cups or 4 oz Chopped celery

  • 2 cups or 3 oz Sliced scallions (green parts only)

  • 1/2 cup or 1-1/8 oz Chopped fresh cilantro

  • 1/4 cup or 3/8 oz Chopped fresh mint

  • 1/4 cup or 3/8 oz Chopped fresh Thai basil

Braised Tea-Smoked Veal:

  • 12 lb Veal chuck, outside shoulder, boneless (IMPS/NAMP 310)

  • 8 cups Loose-leaf Chinese black tea

  • 6 cups Uncooked jasmine rice

  • 2 cups Sugar

  • Braising Liquid

  • 1 gal Veal stock

  • 4 cups Chopped onions

  • 1 cup Fish sauce

  • 1/2 cup or 1 oz Whole star anise

  • 3 each or 2-1/4 oz Fresh ginger, peeled, cut into 2-inch pieces

  • 2 each Cinnamon sticks

Hoisin BBQ Sauce:

  • 2-1/3 cups or 9-1/2 oz Chopped onions

  • 2 cups Prepared hoisin sauce

  • 2 cups Canned tomato purée

  • 2 cups Water

  • 1/2 cup Reserved braising liquid

  • 1/2 cup or 2 oz Sliced fresh ginger

  • 1/2 cup Japanese rice vinegar

  • 1/3 cup Tabasco Chipotle Pepper Sauce

  • 1/4 cup Worcestershire sauce

  • 4 each or 2-1/4 oz Canned chipotle peppers in adobo sauce

  • 3 each Peeled garlic cloves

  • Chiffonade of green onion tops as needed

Instructions:

Potato Buns:

  1. Whisk water, yeast and sugar in small bowl. Pour yeast mixture into mixer bowl. Add flour, milk, potatoes, butter, eggs, salt and baking powder. Mix with paddle until well combined. Transfer dough to floured work surface. Knead until smooth and elastic. Place dough in oiled bowl; cover with plastic wrap or damp towel. Proof until doubled in size.

  2. Punch dough down; turn out onto floured work surface. Roll dough into 15-inch square, about 1/2 inch thick. Cut into twenty-five 3-inch squares; place on parchment-lined sheet pan about 3 inches apart. Brush with truffle oil. Cover loosely with plastic wrap. Proof until doubled in size.

  3. Bake in 400°F oven 30 to 32 minutes or until golden brown. Remove from pan; cool. Set aside.

Spiced Almonds:
Combine almonds and egg white in large bowl. Add remaining ingredients; toss to coat evenly. Line sheet pan with parchment paper and spread almonds in even layer on sheet pan. Bake in 225°F oven 30 to 40 minutes or until golden brown and toasted, stirring every 10 minutes. Remove from pan; cool. Set aside.

Pickled Mushrooms:
Combine vinegar, water, sugar, cinnamon stick, star anise, coriander, cardamom and cloves in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Add mushrooms; continue simmering 5 minutes. Remove mushrooms to glass container, reserving 2 Tbsp pickling liquid for Napa Coleslaw. Let mushrooms cool. Cover and refrigerate until ready to use.

Napa Coleslaw:

  1. Whisk mayonnaise, crème fraîche, sugar and pickling liquid in bowl until blended.

  2. Combine remaining ingredients in large bowl. Add mayonnaise dressing; toss to combine. Cover and refrigerate until ready to use.

Braised Tea-Smoked Veal:

  1. Place two 4-inch-deep hotel pans each over 2 stove burners. Line bottoms of pans with heavy-duty aluminum foil. Add 1/2 of tea, rice and sugar to each pan; top each pan with steamer insert. Cut each veal shoulder into three pieces. Fill steamers with veal pieces, leaving space between each piece to allow smoke to circulate evenly. Cover pans tightly with heavy-duty aluminum foil. Smoke veal over medium to medium-low heat 20 minutes.

  2. Meanwhile combine braising liquid ingredients in stockpot; bring to a boil.

  3. Transfer smoked veal pieces to 2 roasting pans; add 1/2 of hot braising liquid to each pan. Cover pans tightly with heavy-duty aluminum foil. Braise in 350°F oven 1-1/2 to 2 hours or until veal is fork-tender.

  4. Remove veal from pans; cool slightly. Reserve 1/2 cup braising liquid for Hoisin BBQ Sauce. Shred veal. Set aside.

Hoisin BBQ Sauce:

  1. Combine all ingredients in stockpot; bring to a boil. Reduce heat; simmer until sauce is thick, syrupy and reduced to 6 cups.

  2. Remove from heat; cool slightly. Place, in batches, in blender container. Cover; process until smooth.

  3. Combine 5 cups sauce with shredded veal. Serve any remaining sauce on the side or add to veal to make saucier, as desired.

Per order:
Toss 1 cup napa coleslaw with 1/4 cup spiced almonds. Plate 2 potato buns, 5 oz veal, coleslaw mixture and 2 pickled mushrooms. Garnish with chiffonade of green onion tops.


Veal Cuts - IMPS / NAMP

Chuck, Bone-In / Boneless - 1309, 1309A, 308, 309, 309B, 309D, 309G, 310, 310A, 310B, 310C, 311