Veal Glaze Food

VEAL GLAZE

Steps:

• In a saucepan over medium heat, bring the veal stock to a simmer. Simmer slowly, skimming off any foam that forms on the top, uncovered, until the stock becomes thick and syrupy and is reduced to 1 cup. The glaze will keep refrigerated up to 3 days and frozen up to 6 months.

DEMI-GLACE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
• Roast bones in the preheated oven until well-browned, about 75 minutes.
• While bones are roasting, drizzle oil onto a baking sheet. Spread onion, carrots, and celery onto baking sheet; spread tomato paste over the vegetables and mix to coat.
• Roast vegetable mixture in the preheated oven until vegetables are well-browned, about 45 minutes.
• Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot.
• Pour 2 cups water into the bones roasting pan, set the pan over high heat, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid into the stockpot with the bones.
• Bring bones, vegetables, and water in the stockpot to a boil, reduce heat to low, and simmer gently, skimming foam as necessary, until meat and all connective tissue is completely off the bones, about 18 hours.
• Set a colander over a bowl and ladle vegetables, bones, and meat into colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
• Bring broth to a boil; cook at a boil until liquid reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
• Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature. Cover the container with a lid or plastic wrap and chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
• Scrape and discard any fat from the surface of set demi-glace. Turn demi-glace out onto a work surface. Cut into 16 blocks, wrap each block in plastic wrap, and place wrapped blocks in a resealable plastic bag. Store in the freezer.

VEAL MARSALA

Steps:

• Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.
• Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
• Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Sauté remaining veal in 2 more batches using remaining oil and butter.
• Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.
• We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).

BAKED VEAL WITH MARSALA GLAZE

Steps:

• Make several incisions in meat& stuff with a little garlic and rosemary and tie meat into nice shape with string.
• Heat a heavy based casserole over medium heat (the meat should be a snug fit); add the oil and butter.
• Add the meat and brown on all sides.
• Add the remaining garlic and rosemary and allow the garlic to colour slightly then add the marsala.
• Cook for 2 minutes turning the meat in the liquid then grind over black pepper and salt.
• Add 2 tablespoons of the wine.
• Cover and bake in preheated oven 180 degrees cent for 1 hour basting and turning every 20 minutes, adding more liquid if the level drops to less than 2 tablespoons.
• Remove meat from dish and let stand 10 minutes covered with foil.
• Scoop off any fat in liquid mix arrowroot with little water tip into dish and bring to boil.
• Remove string from meat and carve into thin slices.
• Spoon over marsala glaze and serve.
• Good served with polenta toasties with creamy mushroom sauce and sliced green beans.

VEAL DEMI-GLACé

Steps:

• Preheat oven to 350°F. Spread bones, carrot, onion, and celery on rimmed baking sheet. Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour.
• Transfer roasted vegetables and bones to 5-quart stockpot. Add 2 quarts (8 cups) water and bouquet garni and bring to boil. Reduce heat and simmer gently, uncovered, until liquid measures approximately 2 cups, about 2 hours. Remove and discard bones and bouquet garni. Strain out vegetables and reserve liquid (glace de viande). Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat).
• Spray large sauté pan with canola oil and warm over medium heat. Add shallots and garlic and cook, stirring, until shallots are translucent. Add wine and sherry and simmer, stirring and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 4 minutes. Add glace de viande and 3/4 cups water. Bring to boil and simmer until demi-glace measures about 2 cups, about five minutes. Season with salt and pepper.
• In small bowl, stir together cornstarch and 1 tablespoon water to form paste. Stir paste into demi-glace and simmer until thickened, about 1 minute more. May be used as base for soups and sauces or as garnish for dishes such as Turkey Breast Medallions with Tomato Jam .