Royal Dutch Veal | Veal shoulder chashu, almond milk, marrow, yarrow, sorrel, nasturtium, iceplant.
by Chef Willy Eick
Veal Shoulder w/ Char Siu Glaze
INGREDIENTS
- Royal Dutch Veal Shoulder
- 12 tbsp. Honey
- 8 cubed, fermented red tofu
- 6 tbsp. Hoisin
- 6 ea. Garlic cloves
- 3 tsp. Chinese five spice
- 6 tbsp. Mirin
- 3 tsp. Chili flake
METHOD
- 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
INGREDIENTS
- 1 pint Almonds
- 1 pint Water
METHOD
- Soak almonds in water overnight
- Blend
- Strain through fine mesh, pushing out the “milk”
Bone Marrow
METHOD
- Brine overnight with 1% salt by weight of water.
- Soak in hot water for 5-10 minutes.
- Push Marrow out of bones.
PLATING METHOD
Combine in shallow bowl, garnishing with yarrow, sorrel, nasturtium, iceplant, and pouring almond milk in last.
