Ingredients:
8 lb. veal bones,
3 whole onions,
2 whole garlic bulbs,
2 cups red wine,
2 whole carrots,
3 sticks celery,
4 bay leaves,
1 Tbsp. whole black pepper corns,
1 bouquet garni made of thyme, oregano and rosemary.
|
|
|
Recipe: Brown the veal bones in a roasting pan in the oven at medium temperature. Fill a large pot with 10 litres of water and add the browned bones. Deglaze the bottom of the roasting pan with 2 cups red wine and scrape the bottom; add all the scrapings to the pot. Also add 1 tablespoon whole black pepper and 4 bay leaves. Cut the onions and garlic bulbs to half without peeling them and grill them over char-broiler until very brown and with nice grill marks. Do the same with the whole carrots. Add the grilled carrots, onions, garlic and celery and simmer very slowly for 16-17 hours. Strain the veal demi glaze and discard the bones. Add the bouquet garni and start reducing the remaining sauce until you have only 1 litre veal demi glaze sauce left in the pot. You can leave 2 l. of sauce and thicken it with some starch or roux instead.
The unused veal demi glaze without roux can be poured in individual portion containers and frozen for later use. The roux can be applied, if needed, just before using the sauce. The veal demi glaze is a recipe you probably won't attempt making at home due to the long cooking time, but if you work in a restaurant it is well worth your while.
|
|
