TODAY Food Editor
THIS WEEK: Braised Veal from District in New York City.
It's getting to be chilly out there, so we have a perfect dish that will soon be a warm winter favorite in your kitchen. Veal is not as tough as beef, and the braising required in Braised Veal "stolen" from District will make it even softer as the method is perfect for breaking down tougher cuts of meat and fibrous vegetables. But if you're not feeling as decadent, feel free to substitute the veal for beef. Remember to vary the time if you use tougher vegetables or meat cuts ... braising can take from 45 minutes to 6 hours. For beautiful belly-warming results, make sure you keep the meats and veggies roughly the same size so that it cooks evenly.
About the chef: Born and raised in Houston, Texas, to a Mexican mother and Native-American father, Patricia Williams moved to New York City in 1972 to pursue a career as a professional ballerina. She danced at several companies including Harkness Ballet Company and New York City Opera Ballet, before retiring at the age of 30.
Upon her return to New York, Williams took her first job plating desserts at The Quilted Giraffe with Barry Wines. Completely self-taught, she quickly worked her way up the ranks and went on to work on the line at Arizona 206, Sarabeth's Kitchen, and at 150 Wooster, before becoming executive chef at Restaurant Charlotte, where she created Southwestern-inspired fare. Williams then went on to become the executive chef at restaurants such as City Wine & Cigar Company, Berkeley Bar & Grill, Butterfield 81, Morrels and now District.
Braised Veal is served at District with Panzanella Salad for $21. The recipe is for a serving size of two.
130 W. 46th Street
New York, NY 10036
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