Braised Veal and Wine with Top Chef’s Grayson Schmitz

Braised Veal and Wine with Top Chef’s Grayson Schmitz


– Grayson Schmitz of Top
Chef, seasons 9 and 13, thank you for being here today. – Thanks for having me. – What’s on the menu? – So we are making braised veal cheeks. – Veal cheeks.
– [Grayson] Yup. – Now is that cheeks or… – You’re not even gonna let
me say what we’re making! (laughs) (upbeat light rock music) Definitely face cheek. – [Patrick] Face cheek. – [Grayson] So, first… – So these come from veal you said, which is a baby cow, right? – Yes, this is veal. Exactly. Wow! Look at you, huh? (laughs) Anyways, we’re gonna season
these with salt and pepper. Our pan is already getting hot, so… – [Patrick] Why cheeks, what
do you like about cheeks that makes them so good? – [Grayson] I like cheeks personally because they’re very tender. – You mentioned before that you might need some wine to cook with.
– [Grayson] Yes. – [Patrick] So this is the
wine that we’re having today, it’s one from the south of Italy. Even though, I don’t know if
this is a Southern dish… – I have all sorts of genres… – [Patrick] Influence to the dish. – Yeah, so now we’re
going to add our mirepoix. – [Patrick] What is mirepoix? – Sautee that a little bit. It is carrots, celery, and onion. – [Patrick] Okay. – Add a little bit of tomato paste. – [Patrick] Tomato paste. – Yup, and caramelize that a little bit. Okay, now we’re gonna use your
wine to de-glaze all of this. – Here it is, I’ve done my part. – [Grayson] Okay, you can pour some in. – [Patrick] How much? – [Grayson] I’ll tell you when to stop. – [Patrick] Okay. (sizzling) – [Grayson] Keep going. That’s good.
– Glasses are fogging up. Yeah? Okay good. Okay, we didn’t use
too much, I was getting a little nervous there. (laughs) – We actually have some
veal stock back here. – [Patrick] Veal stock. – [Grayson] That’s already heated up. Okay, these potatoes are
actually done, so I’m just gonna put these over here, and we
will get to that in a second. – I’ll stand out of your
way so I don’t get burnt. (laughs) – Okay, now we’re going
to add the cheeks back in. – [Patrick] All right, covered our cheeks. – [Grayson] Yup, so.. – [Patrick] Covered our cheeks. (laughs) – [Grayson] So now we
are going to throw it in a 300 to 325 degree oven. That’s gonna be about
two and a half hours. You know how to peel a potato right? – You can just do it a
knife, you’re saying? – Yeah. – Boy, that’s really freaking hot. – Oh yeah, you can do it, come on. – Holy shit! (laughs) – If you can get through one,
we can show what’s happening. – Holy crow, it’s frickin hot! I got it done! That looks
awesome, doesn’t it? – Yeah it does. – Want me to do another one? I’m a pro at this now. – Sure yeah, now you’re feeling good, huh? – [Patrick] Yeah. – [Grayson] Okay, so we have
cream and butter in here, I’m gonna get that heating up. – Cream and butter? – [Grayson] Oh yeah! (laughs) – So that would probably be the French in the dish right there. – So now we are going to food mill this. – [Patrick] My mom didn’t have
a food mill when I grew up. – [Grayson] Did she have a ricer? – [Patrick] No, I don’t think so. – Yes, she did. – [Patrick] I’m pretty
sure she didn’t, but… – Oh. (laughs) – [Patrick] Like for mashed potatoes? She used to use a hand mixer.
– [Grayson] Oh a hand mixer. – [Patrick] Yeah, that’s how we used to make mashed potatoes. – [Grayson] We’ll just
get the bottom part here. – [Patrick] Okay, nice! – So this is our cream and butter. – [Patrick] Cream and butter. – We’re just gonna add a little bit, like a very traditional French jam. – [Patrick] Okay, I got it. – So you can start grating that. – That side is okay? – [Grayson] No, use this side. – Looking good, huh? How much of this do you want me to shave? – And then you season
this with salt and pepper. You can keep going. – [Patrick] Got my rhythm down now. – This is actually comte. – [Patrick] Comte! I know
that, I love that cheese. – Yeah, I know you know that. It’s your favorite right? – It’s my all-time favorite cheese. Yeah, I love comte. – [Grayson] See how it’s nice and stringy? – [Patrick] Yeah, cheesy mashed potatoes! – [Grayson] Yeah. – [Patrick] That’s what we
would call them as a kid. We’re gonna check on the cheeks? – Yup
– Wow, that looks great. – So, this is actually the cheeks, everything
that was in the braise, take all of the rest of the
ingredients in that pot, and put it through the food mill. – And then that’s your sauce? – [Grayson] And then that’s your sauce. – That seems like it’s pretty easy. – It’s pretty easy. – Like gravy. – Okay. (laughs) So, we’re gonna do one
plop in the middle… – [Patrick] That looks great. – And then make a divet for our cheek. Put one of the cheeks in the center, a little bit of sauce. – [Patrick] Wow, that looks great. – This is gonna be our garnish. We have little bit of gremolata. – [Patrick] Basically what is gremolata? – [Grayson] Herbs in lemon. – [Patrick] Okay. – So I basically brunoise
the zest of the lemon. – Okay. – [Grayson] So that just
goes on top of our cheek. – [Patrick] Cool. – [Grayson] And then a little
bit of toasted hazelnuts. – [Patrick] Some toasted
hazelnut, awesome. – [Grayson] And that’s it. – That looks great! It’s getting to the point
where I’m getting very thirsty. (laughs) So the wine that I selected for us comes from the heel of the boot, it is an area called Puglia. – Very lush, I would say. – Yeah, yeah! (laughs) So this is made from a
grape called Primitivo. It’s rich, a little more
fruit-forward in style, but have good tannins. And with dish I think you need a wine that has for sure some tannin because you have so much
fatty stuff going on in here. But also I think since there’s a lot of earthy components in this dish. – And brightness, yeah. – Yeah, having some fruit in the wine to balance that out too. My thoughts, at least so… – That smells perfect for this. – [Patrick] It smells good, right? – Yeah.
– Yeah. Let’s give it a try (mumbles) – Wow! – Good wine, right? Yeah. – [Grayson] You’re gonna like that. – [Patrick] That’s great, wow. Really good, it’s the texture too. That hazelnut adds some crunch because it’s a pretty soft-textured dish. – Yeah.
– Really great. – Alone it was a little
too intense for me, but with this, it’s perfect. – Primitivo and cheeks.
– Yeah. – I think it’s a winning combination. – I think so too. Good pairing, sir. – Thanks, Grayson.

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