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Cooking 101: Stogie Joe’s Chef Kristian Leuzzi’s Veal Short Ribs

PW’s new biweekly column, “Forking Stupid,” sees 25-year-old Nicole Finkbiner persuading professional chefs from Philadelphia’s great restaurants to please teach her, for the love of god, how to cook—one dish at a time. This week, Nicole visits Kris in South Philly, where chef Kristian Leuzzi teaches her how to whip up a seriously hearty lunch: a braised veal short-rib sandwich with a side of Brussels sprout slaw. Don’t be scared! Here’s how you can make your own!


Veal Short Ribs

2lbs. veal short ribs (can substitute veal shank or beef short ribs)
2 medium onions, chopped
2 carrots, chopped
3 ribs of celery, chopped
6 cloves of garlic
1 bottle of amber beer
1 qt. chicken stock
1 spring rosemary
1 bay leaf

Salt, pepper and flour the short ribs on all sides. Sear in a heavy dutch oven until all sides are deep golden brown. Remove. Brown vegetables in same pan for about 4 minutes. Deglaze with chicken stock and herbs. Cover and put into the oven for 3 hours at 350 degrees. When cool, remove short ribs and strain juice. Shred or cut short ribs for sandwich.

Brussels sprout slaw

1 lb Brussels sprouts
½ cup mayonnaise
1/8 cup apple cider vinegar
1 glove garlic
Salt and pepper

Blanch Brussels sprouts for 4 minutes in salted boiling water. Put into ice bath for 3 minutes to stop cooling. Slice Brussels sprouts in half and then slice very thin. Mix Brussels sprouts with rest of ingredients and let sit 10 minutes. Top short rib sandwich with sliced cheese and Brussels sprout slaw.