Side Pannel
Veal Glaze - Master Chefs
Ingredients List
- 1/2 c Stock, veal ** OR
Directions
VEAL STOCK
2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
combination of veal
and beef bones
2 md Onions, trimmed, quartered
don't peel
2 lg Carrots, peeled, trimmed
coarsely chopped
2 Celery, stalks, trimmed,
coarsely chopped
1 Leek, trimmed, halved
lengthwise, coarsely
chopped, (all)
4 Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
cored, coarsely chopped
1/2 ts Thyme, dried, or
3 Thyme, sprigs
2 Bay leaf
2 Cloves
3/4 ts Salt, coarse
8 Peppercorns
** If you have previously prepared Veal Stock - the simplest thing to
do is to take a 1/2 cup of the veal stock and boil it until it reduces to
about 2 tablespoons and takes on the consistency of thick syrup. If you
don't have Veal Stock handy, then you follow this recipe to make the stock
first.
Preheat oven to 450 F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for
35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley,
tossing them all to coat with fat. Roast 30 minutes longer.
Remove the pan from the oven and transfer the bones and
vegetables to a clean stockpot. Drain off as much of the fat as
possible.
Place the roasting pan over medium-high heat (use 2 burners if
neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape
up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to
cover. Bring slowly to a boil, skimming off all of the froth that
forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and
salt. Simmer uncovered for 6 to 8 hours adding water as necessary
just to cover the ingredients. Skim whenever necessary.
Add peppercorns for the last 15 minutes of the simmering.
Strain the "soup" into a large bowl through a colander lined with
a double layer of dampened cheesecloth. Gently press the solids to
extract all of the liquid, and discard the solids.
Pour the stock into containers for storage and label and date
them.
The stock will "keep" for up to 3 days in a refrigerator, and up
to 6 months in a freezer.
This stock is now used to make the Glaze as noted in the beginning of
these directions.
2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
combination of veal
and beef bones
2 md Onions, trimmed, quartered
don't peel
2 lg Carrots, peeled, trimmed
coarsely chopped
2 Celery, stalks, trimmed,
coarsely chopped
1 Leek, trimmed, halved
lengthwise, coarsely
chopped, (all)
4 Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
cored, coarsely chopped
1/2 ts Thyme, dried, or
3 Thyme, sprigs
2 Bay leaf
2 Cloves
3/4 ts Salt, coarse
8 Peppercorns
** If you have previously prepared Veal Stock - the simplest thing to
do is to take a 1/2 cup of the veal stock and boil it until it reduces to
about 2 tablespoons and takes on the consistency of thick syrup. If you
don't have Veal Stock handy, then you follow this recipe to make the stock
first.
Preheat oven to 450 F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for
35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley,
tossing them all to coat with fat. Roast 30 minutes longer.
Remove the pan from the oven and transfer the bones and
vegetables to a clean stockpot. Drain off as much of the fat as
possible.
Place the roasting pan over medium-high heat (use 2 burners if
neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape
up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to
cover. Bring slowly to a boil, skimming off all of the froth that
forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and
salt. Simmer uncovered for 6 to 8 hours adding water as necessary
just to cover the ingredients. Skim whenever necessary.
Add peppercorns for the last 15 minutes of the simmering.
Strain the "soup" into a large bowl through a colander lined with
a double layer of dampened cheesecloth. Gently press the solids to
extract all of the liquid, and discard the solids.
Pour the stock into containers for storage and label and date
them.
The stock will "keep" for up to 3 days in a refrigerator, and up
to 6 months in a freezer.
This stock is now used to make the Glaze as noted in the beginning of
these directions.
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