Follow Cookwork on Twitter
Follow Cookwork on Facebook

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



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


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
1-3/4 cups olive oil, divided
1/4 cup (2 oz.) unsalted butter
3 cups (7-1/2 oz.) chopped wild mushrooms (cremini, oyster)
2 cups (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 (2 oz.) plus 1-1/2 tsp. all-purpose flour, divided
1/4 cup cold water
1/4 - 1/2 tsp. Tabasco Chipotle Pepper sauce, additional for garnish
5 lb. Idaho russet potatoes, peeled, cut into 2-inch pieces
1-1/2 cups milk
3/4 cup (6 oz.) unsalted butter, softened
1 cup (4 oz.) shredded cheddar cheese
1/2 cup (2 oz.) freshly shredded Parmesan cheese (do not use Parmigiano-Reggiano)
3 cups (3-1/4 oz.) fresh basil leaves
2 ea. medium California avocados, pulp mashed
1/2 tsp. fresh lime juice
60 ea. asparagus spears, peeled, blanched


  1. 1
    Season veal stew meat with 1-1/2 tsp. salt and 1 tsp. 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. 2
    Melt 1/4 cup 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. 3
    Strain solids; set aside. Combine 1/4 cup 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 1/4-1/2 tsp. pepper sauce. Return solids to pan. Season with salt and black pepper; keep warm.
  4. 4
    For Cheddar Mashed Potatoes: Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, softened butter and cheese, until smooth. Season with salt and black pepper to taste; keep warm.
  5. 5
    For Parmesan Crisps: Combine cheese and 1-1/2 tsp. 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.
  6. 6
    For Basil Oil: Blanch basil for 10 seconds; drain and rinse under cold water. Pat dry with paper towels. Place in blender container. Add 1-1/2 cups oil; cover and purée until smooth. Strain through chinois; discard solids. Season oil with salt and black pepper. Set aside.
  7. 7
    For Avocado Quenelle: Combine avocado pulp and lime juice in medium bowl until smooth. Season with salt and black pepper to taste. Set aside.
  8. 8
    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.

recipe search tags

preparation methods
cuisines European, North & South American
Spinner Loading