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Braised Tea-Smoked Veal Shoulder with Napa Coleslaw and Potato Buns



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1-1/2 cups warm water, 105°F-115°F, divided
6.0 quarts of Napa Coleslaw Magnifying_glass
1 ea. active dry yeast packet, about 1/4 oz.
6.0 cups of Hoisin BBQ Sauce Magnifying_glass
2-1/2 cups + 1/8 tsp. sugar, divided
6 cups All-purpose flour
1-1/2 cups whole milk
1 cup Idaho potato, mashed, about 8-3/4 oz.
3/4 cup unsalted butter, melted, about 6 oz.
2 ea. eggs, beaten
2-1/2 tbsp. kosher salt, divided
1 tbsp. baking powder, about 1/2 oz.
1/4 cup truffle oil
3-1/2 cups slivered almonds, about 1 lb.
1 ea. egg white
1 tbsp. ground coriander
1 tbsp. ground cumin
1-1/2 tsp. freshly ground black pepper
1-1/2 tsp. paprika
1 tsp. ground red pepper
2-1/2 cups Japanese rice vinegar
1 ea. cinnamon steak
1/2 cup + 4 ea. whole star anise, divided
1 tbsp. coriander seeds
10 ea. green cardamom pods
4 ea. garlic cloves, whole
24 ea. small button mushrooms, about 1 lb.
12 lb. veal chuck, outside shoulder, boneless (IMPS/NAMP 310)
8 cups loose-leaf Chinese black tea
6 cups uncooked jasmine rice
1 gal. veal stock
4 cups chopped onions
1 cup fish sauce
3 ea. fresh ginger, peeled, cut into 2-inch pieces, about 2-1/4 oz.
2 ea. cinnamon sticks
chiffonade of green onion tops, for garnish


  1. 1
    For Potato Buns: Whisk 1/2 cup water, yeast and 1/8 tsp. sugar in small bowl. Pour yeast mixture into mixer bowl. Add flour, milk, potatoes, butter, eggs, 1-1/2 tbsp. salt and baking powder. Mix with paddle until well combined. Transfer dough to floured work surface. Knead until smooth and elastic. Place dough in oiled bowl; cover with plastic wrap or damp towel. Proof until doubled in size.
  2. 2
    Punch dough down; turn out onto floured work surface. Roll dough into 15-inch square, about 1/2 inch thick. Cut into twenty-five 3-inch squares; place on parchment-lined sheet pan about 3 inches apart. Brush with truffle oil. Cover loosely with plastic wrap. Proof until doubled in size.
  3. 3
    Bake in 400°F oven 30 to 32 minutes or until golden brown. Remove from pan; cool. Set aside.
  4. 4
    For Spiced Almonds: Combine almonds and egg white in large bowl. Add remaining ingredients such as 1 tbsp. salt, coriander, cumin, pepper, paprika and red pepper; toss to coat evenly. Line sheet pan with parchment paper and spread almonds in even layer on sheet pan. Bake in 225°F oven 30 to 40 minutes or until golden brown and toasted, stirring every 10 minutes. Remove from pan; cool. Set aside.
  5. 5
    For Pickled Mushrooms: Combine vinegar, 1 cup water, 1/2 cup sugar, cinnamon stick, 4 ea. star anise, coriander seeds, cardamom and whole cloves in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Add mushrooms; continue simmering 5 minutes. Remove mushrooms to glass container, reserving 2 Tbsp pickling liquid for Napa Coleslaw. Let mushrooms cool. Cover and refrigerate until ready to use.
  6. 6
    For Braised Tea-Smoked Veal: Place two 4-inch-deep hotel pans each over 2 stove burners. Line bottoms of pans with heavy-duty aluminum foil. Add 1/2 of tea, rice and 2 sugar to each pan; top each pan with steamer insert. Cut each veal shoulder into three pieces. Fill steamers with veal pieces, leaving space between each piece to allow smoke to circulate evenly. Cover pans tightly with heavy-duty aluminum foil. Smoke veal over medium to medium-low heat 20 minutes.
  7. 7
    Meanwhile combine braising liquid ingredients in stockpot such as veal stock, onions, fish sauce, 1/2 cup star anise, ginger and cinnamon sticks; bring to a boil.
  8. 8
    Transfer smoked veal pieces to 2 roasting pans; add 1/2 of hot braising liquid to each pan. Cover pans tightly with heavy-duty aluminum foil. Braise in 350°F oven 1-1/2 to 2 hours or until veal is fork-tender.
  9. 9
    Remove veal from pans; cool slightly. Reserve 1/2 cup braising liquid for Hoisin BBQ Sauce. Shred veal. Set aside.
  10. 10
    Combine 5 cups sauce with shredded veal. Serve any remaining sauce on the side or add to veal to make saucier, as desired.
  11. 11
    Per order: Toss 1 cup napa coleslaw with 1/4 cup spiced almonds. Plate 2 potato buns, 5 oz veal, coleslaw mixture and 2 pickled mushrooms. Garnish with chiffonade of green onion tops.


Rain, New York, New York, Chef Gypsy Gifford

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cuisines North & South American
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