Veal Glaze - Master Chefs

Ready in 1 hour

Top-ranked recipe named "Veal Glaze - Master Chefs"

Share it:

Try this Veal Glaze - Master Chefs recipe, or contribute your own. "Stocks" and "Basics" are two tags used to describe Veal Glaze - Master Chefs.


Ingredients

Are you making this? 
dont peel
lengthwise, coarsely
8 Peppercorns
coarsely chopped
combination of veal
2 lg Carrots, peeled, trimmed
cored, coarsely chopped
2 tb Oil, vegetable
coarsely chopped
4 Garlic, cloves, unpeeled
3/4 ts Salt, coarse
2 Celery, stalks, trimmed,
1 Leek, trimmed, halved
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
chopped, (all)
3 Thyme, sprigs
1 bn Parsley, stems
1/2 ts Thyme, dried, or
2 Bay leaf
1/2 c Stock, veal ** OR
VEAL STOCK
6 lb Bones, veal, meaty, OR
2 md Onions, trimmed, quartered
2 Cloves
and beef bones

Original recipe makes 2 Tablespoon

Tablespoon  

Preparation

** 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 dont 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. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Calories Per Serving: 249 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Veal Glaze - Master Chefs. Be the first to review it!

I'd rate it:


sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free