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Braised Veal Short Ribs Au Gratin With Guava and Tabasco Jalapeno Chili Sauce
Bouquet Garni:
4 Peppercorns
3 Parsley sprigs
2 Thyme sprigs
1 Bay leaf
12 lbs. Veal short ribs
(IMPS/NAMP 323)
Kosher salt (as needed)
Pepper (as needed)
1 cup Chopped onion
1/2 cup (4 oz) Chopped carrot
1/2 cup (2 oz) Chopped celery
1 tablespoon (2 oz) Olive oil
1 cup Red wine
1 quart Rich veal stock
1/2 cup Tabasco Chipotle Pepper Sauce
2 each Dried chilies, stemmed, seeded
Instructions:
Prepare bouquet garni; set aside.
Season veal short ribs with
salt and pepper. Mark short ribs on grill; set aside.
Sauté onion, carrot and
celery in oil in large roasting pan until brown. Deglaze pan with wine and
reduce to au sec. Add bouquet garni, veal stock, chipotle pepper sauce and dried
chilies; bring to a boil. Add short ribs, bone side up; cover tightly. Braise in
325°F oven 2 to 2-1/2 hours or until veal is fork-tender. Remove short ribs from
pan; reserve braising liquid. Remove meat from bones, trimming off any excess
fat. Keep warm; set aside.
Sauce:
1 quart
Braising liquid
Rich veal stock (as needed)
2 cups (13
1/2 oz) Packed brown sugar
1 1/2 cups
Guava concentrate
1 teaspoon
Ground cumin
Kosher salt
(as needed)
Pepper (as needed)
Instructions:
To prepare sauce, strain 1
qt braising liquid into large saucepan, adding extra stock, if necessary; bring
to a boil. Add brown sugar, guava concentrate and cumin. Reduce heat; simmer
until sauce is reduced to 3 cups and has a nappé consistency. Season with salt
and pepper. Keep warm; set aside.
Root Vegetable
Gratin:
6 cups Heavy cream
1 dozen Eggs, beaten
1 tablespoon Cayenne pepper
1/4 cup (2 oz) Butter,
softened
1 1/2 lbs. Rutabagas, thinly
sliced
Kosher salt (as needed)
Black pepper (as needed)
1 1/2 lbs. Turnips, thinly
sliced
1 1/2 lbs. Carrots, thinly
sliced
1 1/2 lbs. Parsnips, thinly
sliced
1 1/2 lbs. Shredded
Gruyère cheese
Instructions:
Combine cream and eggs in
large bowl, mixing well; add cayenne pepper. Coat bottom and sides of hotel pan
with butter. Arrange rutabagas in bottom of pan; season with salt and black
pepper. Top with 8 oz cream mixture. Repeat layers with remaining vegetables and
cream mixture, seasoning each vegetable layer with salt and black pepper.
Bake, covered, in
375°F oven 1 hour or until vegetables are just tender. Uncover; sprinkle cheese
evenly over top. Continue baking, uncovered, until cheese is lightly browned.
Cool slightly. Cut into 4 x 4-inch portions. Keep
warm; set aside.
Garnish:
Fried potato curls (as needed)
Per Order Instructions:
Plate 4 to 5 oz veal. Ladle 2 oz sauce over veal. Serve with 4 x 4 portion Root Vegetable Gratin. Garnish with
fried potato curls.
Makes 12 Servings.
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