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From The Prime Grill Cookbook: Redefining the Kosher Experience by David Kolotkin and Joey Allaham, © Joey Allaham, used by permission of the publisher, Pelican Publishing Company, Inc.


2 quarts water
1/2 cup kosher salt
1 cup granulated sugar
2 bay leaves
1 bunch thyme
1/3 tsp. whole black peppercorns
1 whole star anise
8 cloves

Four 10-oz. veal chops
Peach Fritters (see recipe here)
Apple Brandy Sauce (see recipe here)
Pomegranate seeds for garnish (optional)


Combine all the ingredients in a saucepan and bring to a simmer for 15 minutes; let cool.

Clean and pat dry the veal chops. Lay the chops in a large, deep pan and pour the brine over to cover completely. Wrap the pan in plastic and soak for 3 to 5 hours in the refrigerator. Before removing the veal, preheat the oven to 350 degrees. Remove veal from the brine and pat dry well. Brown the veal on both sides for one to two minutes. Finish in the oven for 12-15 minutes for medium.
Garnish the veal with three to four Peach Fritters and spoon the Apple Brandy Sauce and pomegranate seeds on top of the veal.
Serves: 4


Chef's Tip: For a dessert or a special holiday treat, dip in chocolate.

Recipe: kosher, meat


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