Calling all taco lovers! these decadent veal schnitzel tacos are uniquely prepared with breaded veal shank, anchovy mayo, and garnished with crunchy fresh cabbage. what could be better?
Directions for: Veal Schnitzel Tacos
Ingredients
Veal Shank4 veal shanks
Kosher salt, to season
Freshly ground black pepper
1 Tbsp canola oil, plus more for frying
1 yellow onion, chopped
2 medium carrots, peeled and chopped
3 celery ribs, chopped
cup dry white wine
cup tomato paste
2 Tbsp smoked paprika
2 Tbsp caraway
6 cups chicken stock
cup veal demi-glaze or veal stock reduction
1 cup all-purpose flour
3 eggs
1 cup breadcrumbs
Tortillas1 cup all-purpose flour
tsp baking powder
1 tsp kosher salt
cup water
2 Tbsp vegetable oil
Health Saladhead red cabbage, sliced thinly
2 green peppers, sliced thinly
1 long hot pepper, sliced thinly
1 Spanish onion, sliced thinly
cup cilantro
cup dill
4 cups white distilled vinegar
2 cups sugar
cup kosher salt
Anchovy Mayo1 Tbsp roasted garlic
8 salt-cured anchovies
1 tsp sugar
1 Tbsp lemon juice, plus more to taste
2 cups mayonnaise
Kosher salt
Veal Schnitzel Tacos AssemblyCrispy veal shank, reserved
Tortillas, reserved
Health salad, reserved
Anchovy mayo, reserved
1 lemon, quartered
1 Tbsp Espelette pepper
Directions
Veal Shank1. Preheat the oven to 300F (150C). Season the veal shanks liberally with salt and pepper.
2. on a stove top, heat the oil in a Dutch oven or other ovenproof pot over medium-high heat.
3. Sear the veal on both sides until nicely browned, remove from pot and reserve for later.
4. Return pot to medium-heat and add the onion, carrots, and celery. Cook, stirring frequently, until the vegetables are soft and lightly caramelized, about 8 minutes. Add the wine, scraping the browned bits from the bottom of the pot until the liquid has completely evaporated. Add the tomato paste, stir for 2 minutes, then add 2 tablespoons (30 mL) of smoke paprika and caraway and stir to coat the vegetables. Add the chicken stock to mixture. Bring to a boil.
5. Return the shanks to the pot, cover, and braise in the oven for 3 to 4 hours or until the veal is
6. Remove the pot from the oven, uncover, and let the veal come to room temperature.
7. when the shanks are cool enough to handle, remove from the liquid and shred the meat. Discard the bones.
8. Strain the liquid in the Dutch oven through a fine-mesh sieve into a medium saucepan. Discard the solids.
9. Place the saucepan over medium-high heat, bring to a simmer, and reduce the heat to medium-low. Simmer for about 20 minutes or until the liquid has reduced to the consistency of a thin syrup and will coat the back of a spoon. Remove from the heat and let cool to room temperature.
10. Mix the shredded veal and reduced liquid in a rectangular baking dish. Cover the top with plastic wrap, weigh it down with another rectangular baking dish, and refrigerate overnight.
11. the next day, remove the top baking dish and plastic wrap and cut the veal into roughly 3 x 1/2-inch rectangles. (They should be about 1/2 inch thick.)
12. Put the breadcrumbs and flour in separate shallow bowls or plates. Beat the eggs in another shallow bowl. Dredge each veal rectangle in flour, dip in the egg, and then roll in the breadcrumbs to coat on all sides.
13. in a Dutch oven or other heavy-bottomed pot, heat a few inches of canola oil to 350F (180C). Fry the breaded veal rectangles for about 90 seconds, working in batches to avoid overcrowding the pot, until they are golden brown and the meat is warm in the middle. Remove to a plate and tent with foil. Set aside.
Tortillas1. Add all the ingredients to a stand mixer fitted with the dough hook attachment and mix until just combined. Let sit, covered, in the refrigerator for 30 minutes.
2. after 30 minutes, remove dough from fridge, and form dough into golf ball-sized rounds. Using a floured rolling pin, roll each round into a disc 1/8-inch (0.5 cm) thick and 6 inches (15 cm) wide.
3. Place each tortilla one-by-one in a hot pan over medium-high heat. Cook until it starts to bubble and watch that it does not burn, approximately about 5-10 seconds per side. Set aside to cool.
4. Store the warm tortillas in a sealed container.
Health Salad1. Slice the red cabbage, green peppers, hot pepper and Spanish onion into thin strips. Chop the herbs and add all to a mixing bowl.
2. Whisk together the vinegar, sugar and salt in a separate bowl. Pour over the vegetables and gently mix together. Set aside once done.
Anchovy Mayo1. Add the roasted garlic, anchovies, sugar and lemon juice to a food processor and pulse until smooth. Remove the mixture from the food processor then add to a mixing bowl and fold in mayonnaise. Whisk and season to taste with salt and lemon juice.
Veal Schnitzel Tacos Assembly1. Add a piece of crispy veal to a tortilla.
2. Spoon the Health Salad on top, then drizzle with Anchovy Mayo.
3. Dip the quartered lemon in the Espelette pepper and serve on the side.
Source and Credits
Courtesy of Yehuda Sichel, Abe Fisher
See more: Beef, Dinner, Lunch, Main, Mexican, Vegetables