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VEAL GLAZE - MASTER CHEFS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs New york
Obar
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Stock, veal ** OR
-----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 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 York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985
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