Veal Stew Cheese Sauce
created by Challenger Kyoko Kagata
Battle Veal
reverse-engineered by David J Rust

Ingredients:

Steps

1. In a large pot, bring enough water to cover the rib roast to a boil. Place the meat into the water and boil it for 10 minutes. Reserve 4 cups of the water.

2. Place the veal in a pressure cooker along with the sake, sweet sake, salt, ginger and garlic. Pour the reserved liquid over it, put on the lid and pressure cook for 20 minutes.

3. While the meat is cooking, prepare the cheese sauce. In a sauce pan, heat the water and cheeses over a medium heat, stirring gently to prevent burning. Cook until the cheese has melted into a thick sauce. Add more water or dillute with some milk or cream if the sauce seems too thick.

4. Carefully remove the lid from the pressure cooker, add the vegetables, replace the lid and continue to pressure cook the contents for 30 minutes.

5. Remove the meat and let it sit for 10 minutes, covered with aluminum foil. Debone the meat and cut it into cubes. Place the meat and the cooked vegetables in a large soup tourine or serving bowl.

6. In the uncovered pressure cooker, reduce the broth by half over a medium-high heat. Pour this broth over the meat and vegetables. Garnish with minced green onions.

7. Serve the cheese sauce on the side in a ceramic dish and garnish with thin matchstick slices of truffles.

Serves 6 as a medium stew.

Iron Chef Notes:

The Challenger used truffles almost in every dish this time and the garnish that she chose for the cheese sauce is evidence of this. I would suggest something more affordable for the home-cook.

Cooking Notes:

I find cooking with veal to be problematical. The conditions that the animals are raised in are usually quite cruel and inhumane. However, if you can find -as I did- a rancher or farmer who raises free-range veal, this will alleviate most of these problems. Sleepy Cat Farms in Minnesota is one of these places. Now, the meat will not be as tender if it is raised free-range. The best way to infuse the tenderness into the meat, is to soak it, in the refrigerator, for 4-6 hours in heavy cream. Make sure that the veal is completely covered in the cream. When it is done, simply pat it dry and discard the liquid.