Roma® Veal Bourbon Glace with Cheddar Grits

Directions

  1. In a stock pot heat olive oil over medium heat.
  2. Toss veal stew meat with flour to coat. Add to pot and brown on all sides.
  3. Add carrots, garlic, mushrooms, and onions to pot with bourbon. Simmer for 2-3 minutes.
  4. Pour in demi-glace, stir in tomato paste, add salt and pepper. Simmer for 1-2 hours until veal is fork tender.
  5. Stir in thyme and reserve warm for service with cheddar grits.
  6. Heat fry oil to 350° in deep fryer then cook onion straw for 2-3 minutes remove and drain excess oil.
  7. In a warm pasta bowl portion cheddar grits top with a portion of veal stew, top with onion straw and a sprinkle of finely chopped green onion.

Ingredients

  • 2 lbs Roma® veal stew meat
  • 4 tbsp West Creek® All-Purpose Flour
  • 1/4 cup Roma® Oil, Olive
  • 1 ea West Creek® cheddar grits bag, warmed
  • 1 lb Peak Fresh Produce® Carrot(s), cut on bias
  • 1 l Peak Fresh Produce® Mushroom(s), Button, sliced
  • 2 tsp Roma Garlic, minced
  • 1 cup bourbon
  • 1 qt veal, demi-glace
  • 2 tbsp Roma® Tomato Paste
  • 2 tsp Peak Fresh Produce® Thyme, Fresh, chopped
  • 1 lb Peak Fresh Produce® pearl onions, peeled
  • 1/2 tsp salt, sea
  • 1/2 tsp Roma® Black Pepper, Ground
  • 8 oz Entice® onion straw, for garnish
  • Brilliance® oil, for deep frying
  • 1/2 cup Peak Fresh Produce® Onion(s), Green, finely chopped for garnish