Royal Dutch Veal | Veal shoulder chashu, almond milk, marrow, yarrow, sorrel, nasturtium, iceplant.
by Chef Willy Eick

Veal Shoulder w/ Char Siu Glaze


  • Royal Dutch Veal Shoulder
  • 12 Tbsp Honey
  • 8 cubed, fermented red tofu
  • 6 Tbsp hoisin
  • 6 Cloves garlic
  • 3 tsp Chinese five spice
  • 6 Tbsp mirin
  • 3 tsp chili flake


Blend everything (except the veal shoulder) on high until smooth. Cover shoulder with blended glaze. Roast at 250 for 3 1/2 hours.

Almond Milk


  • 1 pint almonds
  • 1 pint water


  1. Soak almonds in water overnight
  2. Blend
  3. Strain through fine mesh, pushing out the “milk”

Bone Marrow


  1. Brine overnight with 1% salt by weight of water.
  2. Soak in hot water for 5-10 minutes.
  3. Push Marrow out of bones.



Combine in shallow bowl, garnishing with yarrow, sorrel, nasturtium, iceplant, and pouring almond milk in last.


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