Veal glaze - master chefs
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Veal glaze - master chefs
  Veal    Glaze    Basics    New York  
Last updated 6/12/2012 12:56:43 AM. Recipe ID 19024. Report a problem with this recipe.
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      Title: Veal glaze - master chefs
 Categories: Basics, Stocks, Masterchefs, New york, Obar
      Yield: 2 Tablespoon
    1/2 c  Stock, veal ** OR

MMMMM-------------------------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 ea Celery, stalks, trimmed,
           -- coarsely chopped
      1 ea Leek, trimmed, halved
           -- lengthwise, coarsely
           -- chopped, (all)
      4 ea 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 ea Thyme, sprigs
      2 ea Bay leaf
      2 ea Cloves
    3/4 ts Salt, coarse
      8 ea 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
       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
       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
       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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Recipe ID 19024 (Apr 03, 2005)

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