Chipotle Braised Veal Tips, Wild Mushrooms and Asparagus with Cheddar Mashed Potatoes



12 servings



  • 6 lb Veal shoulder stew meat (IMPS/NAMP 395), cut into 1- inch pieces

  • 1-1/2 tsp Kosher salt

  • 1 tsp Freshly ground black pepper

  • 1/4 cup Olive oil

  • 1/4 cup or 2 oz Unsalted butter

  • 3 cups or 7-1/2 oz Chopped wild mushrooms (cremini, oyster)

  • 2 cups or 9-1/4 oz Chopped onions

  • 2 cups Dry red wine (Meritage)

  • 1 qt Rich veal stock

  • 1 Tbsp Chopped fresh rosemary

  • 1/4 cup or 2 oz All-purpose flour

  • 1/4 cup Cold water

  • 1/4 to 1/2 tsp Tabasco Chipotle Pepper Sauce

Cheddar Mashed Potatoes:

  • 5 lb Idaho russet potatoes, peeled, cut into 2-inch pieces

  • 1-1/2 cups Milk

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

  • 1 cup or 4 oz Shredded Cheddar cheese

  • Kosher salt as needed

  • Freshly ground black pepper as needed

Parmesan Crisps:

  • 1/2 cup or 2 oz Freshly shredded Parmesan cheese (do not use Parmigiano-Reggiano)

  • 1-1/2 tsp All-purpose flour

Basil Oil:

  • 3 cups or 3-1/4 oz Fresh basil leaves

  • 1-1/2 cups Olive oil

  • Kosher salt as needed

  • Freshly ground black pepper as needed

Avocado Quenelle:

  • 2 each Medium California avocados, pulp mashed

  • 1/2 tsp Fresh lime juice

  • Kosher salt as needed

  • Freshly ground black pepper as needed

  • 60 each Asparagus spears, peeled, blanched


  • Tabasco Chipotle Pepper Sauce as needed


  1. Season veal stew meat with salt and black pepper. Heat 2 Tbsp oil in rondo. Brown 1/2 of veal; remove from pan. Repeat with remaining veal and oil. Pour off drippings. Set aside.

  2. Melt butter in rondo; add mushrooms and onions. Sauté until onions are golden brown. Add wine; bring to a boil. Cook 7 to 8 minutes or until reduced to au sec. Add stock and rosemary. Return veal to pan; bring to a boil. Reduce heat; cover tightly and braise in 325°F oven 2 hours or until veal is fork-tender.

  3. Strain solids; set aside. Combine flour and water; combine slurry with some of the hot cooking liquid. Whisk slurry into remaining cooking liquid. Bring to a boil; cook until thickened, whisking constantly. Stir in pepper sauce. Return solids to pan. Season with salt and black pepper; keep warm.

Cheddar Mashed Potatoes:
Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, butter and cheese, until smooth. Season with salt and black pepper; keep warm.

Parmesan Crisps:
Combine cheese and flour in medium bowl; toss well. Spray flat baking sheet or bottom of rimmed baking sheet with cooking spray. (Do not use parchment paper.) Sprinkle cheese mixture evenly into two 8-inch circles on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and lightly browned. Cool 2 minutes on baking sheet; remove to wire rack to cool completely. Break circles into 24 irregular-shaped pieces. Set aside.

Basil Oil:
Blanch basil for 10 seconds; drain and rinse under cold water. Pat dry with paper towels. Place in blender container. Add oil; cover and purée until smooth. Strain through chinois; discard solids. Season oil with salt and black pepper. Set aside.

Avocado Quenelle:
Combine avocado pulp and lime juice in medium bowl until smooth. Season with salt and black pepper. Set aside

Per order:
Spoon 1 cup mashed potatoes on plate. Ladle 6 oz veal tips around potatoes. Arrange 5 asparagus spears across plate between stew and potatoes. Garnish potatoes with 2 Parmesan crisps. Form approximately 1 tablespoon avocado mixture into quenelle; place over stew. Drizzle basil oil and pepper sauce around stew and potatoes.

Veal Cuts - IMPS / NAMP

Veal for Stewing / Kabobs - 1300, 1301, 307, 395, 395A