2015 Brunello Riserva Recipe Pairing from The Waverly Inn
We are so honored to still have a home on the celebrated wine list of one of our favorite NY institutions – The Waverly Inn. Our Rosso del Palazzone and various vintages of our Brunello have frequented the list for over a decade. As we have had to say goodbye to more than a few beloved NY restaurants in 2020, we have been cheering for the Waverly Inn as they have made several pivots over the last 10 + months and are not only still operational but have one of the lovliest and coziest outdoor seating setups in NYC.
The Waverly Inn (formerly Ye Waverly Inn & Garden) was founded in 1920 and just recently “quietly” celebrated their 100 year anniversary. The current incarnation of the restaurant has been in operation since 2006 and has proven that if they can survive a year like 2020 then they have more than earned their place as a New York City mainstay (just like their famous Chicken Pot Pie) and so well deserved. See here for a great article that captures the rich history of the restaurant.
As we anticipate the arrival of our first Brunello Riserva in 5 years with our 2015 Riserva release in the US, we thought who better to ask to create a recipe pairing then the Waverly Inn and so grateful to Chef Stephen Woods and Wine Director Jeff Harding (www.thisis.wine) for making it happen. Also, please check out the vineyard chat between Jeff and Laura Gray from last year here.
Braised Veal Cheeks (Serve with Roasted Carrots, Roasted Cauliflower and Sunchoke Puree)
Ingredients:
• 4 veal cheeks
• 1 bottle dry white wine
• 2 carrots, chopped
• 1 leeks, chopped
• 1 onion, chopped
• 5 cloves garlic,
• 15 sprigs Italian parsley
• 4 sprigs thyme
• 2 bay leaves
• ¼ cup all-purpose flour
• 2 tsp sea salt
• 1 tsp black pepper
• Canola oil for searing
• 2‒3 cups marinade (strained, vegetables set aside)
• 2‒3 cups Chicken stock
Directions:
• Assemble the ingredients for the marinade.
• Boil off the alcohol in the marinade. Add all the marinade ingredients to the pan and simmer over medium heat.
• Cool the marinade before pouring it over the veal cheeks.Marinate the veal cheeks overnight.
• The next day, remove the veal cheeks from the marinade and pat them dry with paper towels.
• Dredge them in a mixture of salt, pepper, and flour. Dredge the veal cheeks and brown them on all sides. Heat a little oil in skillet and brown the veal cheeks on all sides. Then set the veal cheeks on a plate to rest.
• Strain the marinade, reserving the liquid and the vegetables separately. Toss the vegetables into the same frying pan the veal cheeks were in; saute them until softened and lightly browned. Meanwhile, heat the marinade to a simmer in a saucepan and skim off any scum that rises to the top.
• Add the braising liquids to the braising pan with veal cheeks and vegetables. Preheat the oven to 350 degrees F.
• Braise the veal cheeks for 3‒4 hours in a 350 degree oven. Once the veal cheeks have braised for 3+ hours, they should be done—as in, fork tender.
• Pull cheeks out to rest, covered with foil, while you strain the solids out of the braising liquid. Reduce the strained braising liquid until a sauce consistency. Adjust the seasoning and serve with the cheeks.
Braised Veal Cheeks (Photo provided by Chef Stephen Woods)
