JUS DE VEAU LIE (THICKENED VEAL STOCK) 2 WAYS
Entered for safe-keeping, be fore-warned that this classic French brown sauce stock needs a 12-quart pot such as used in an haute cuisine kitchen (the Le Creuset 13 1/2-quart Goose pot would be perfect) to generate 2 quarts of thickened stock. From Raymond Sokolov's "The Saucier's Apprentice". I added a 1-cup "Enhanced Store-Bought Stock" alternative for a smaller batch using the American Test Kitchen technique in Recipe #477839 #477839, which makes store-bought stock richer.
Provided by KateL
Categories Stocks
Time 8h15m
Yield 2 quarts
Number Of Ingredients 22
Steps:
- REAL DEAL:.
- (Optional): Splinter bones with a cleaver.
- Preheat oven to 400 degrees.
- Brown the bones in batches in a roasting pan in the oven, turning once. Do not use more than 1 rack in the oven at a time.
- While the bones are coloring to a caramel shade, set your large stock pot over as many burners as it will straddle. Cover the bottom of the empty pot with carrots, onions, garlic, tomato paste, bay leaves, parsley stems, and thyme.
- Then add the browned bones, batch by batch, until they are all in the pot. Cover pot, without adding water, and apply high heat for 10 minutes to make the vegetables and bones sweat, or release their juices.
- Pour 1 cup of water into the pot. Cook over high heat until the liquid has reduced to a brown glaze at the bottom. This will take a few minutes, but this is the secret to a knock-out sauce. Repeat this twice more. With a wooden spoon, make a well into the vegetables to check the glaze.
- Add 10 quarts of cold water and bring to a full boil. Skim carefully, reduce heat and simmer, uncovered for 6 hours. You should end up with 8 quarts.
- Remove all solid ingredients with a skimmer and discard. Strain stock through a chinois into a clean pot or pots, cool to room temperature, uncovered, and refrigerate.
- When the layer of fat has solidified at the surface, remove the layer of fat.
- -- THIS FAT-FREE STOCK CAN BE KEPT IN THE REFRIGERATOR SO LONG AS IT IS REBOILED EVERY 2-3 DAYS. (Hope you have a spare refrigerator :D) --.
- To complete the jus de veau, add mushrooms, chervil, and tarragon leaves to the strained, fat-free stock and bring to a boil. During this round, you will reduce the stock from 8 quarts to 2 quarts of liquid.
- When it looks as if there is about 5 quarts left, remove the mushrooms with a skimmer. Squeeze the mushrooms to make them release the liquid they have absorbed. Now finish the reduction to 2 quarts of liquid.
- Strain through a chinois lined with muslin or a clean dish towel into 1- or 2-cup freezer containers, cool, uncovered, and remove fat once more after refrigeration, if necessary. Freeze.
- BEFORE USING:.
- Defrost the required amount of jus. Then in a proportion of 2 tablespoons Madeira and 1 teaspoon arrowroot per cup of jus, dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute.
- ENHANCED STORE-BOUGHT STOCK:.
- Pour veal stock, mushrooms, chervil and tarragon into a saucepan.
- Bring to a simmer over high heat, then reduce to medium-low and gently simmer for 8-10 minutes.
- Remove mushrooms and squeeze their liquid into pan. Discard mushrooms. Strain broth into bain marie or double-boiler to keep warm until serving.
- BEFORE USING ENHANCED STORE-BOUGHT STOCK:.
- Dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute.
Nutrition Facts : Calories 637.2, Fat 2.4, SaturatedFat 0.5, Sodium 1035.1, Carbohydrate 122.2, Fiber 23.4, Sugar 49.2, Protein 24.3
VEAL STOCK
A good stock to accompany any veal-based meal. Make sure your veal is sourced from humanely reared calves in the UK.
Provided by Gordon Ramsay
Categories Condiment, Lunch
Time 1h10m
Yield Makes about 1 litre
Number Of Ingredients 8
Steps:
- Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.
BASIC FOND DE VEAU
This sauce is the cook's best friend and the building block of many great French dishes. The powdered stuff sold in stores is not even in the same ballpark. This _fond,_ or foundation sauce, takes my [Basic Veal Stock](/recipes/food/views/Basic-Veal-Stock-51208450) then flavors and reduces it to intensify its power. Fond de Veau does require a bit of preparation and is probably the most expensive sauce I use, but it is so worth it for the potent, authentic flavor it confers to something like sautéed porcini mushrooms or as literally the secret sauce in the [Ragout of Lamb Shoulder with Cavatelli](/recipes/food/views/Ragout-of-Lamb-Shoulder-with-Cavatelli-51208220).
Provided by John Besh
Yield Makes about 4 cups
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 425°F. Place the bones on a baking pan and roast until dark brown, about 45 minutes. Meanwhile, heat the oil in a large, heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until caramelized, 15-20 minutes. Add the carrots, celery, and garlic and cook until browned, about 15 minutes more.
- 2. Add the tomato paste and toast until it turns a dark, mahogany color. Add the wine and bring to a boil, scraping up the browned bits from the bottom of the pot. Add the roasted bones, Veal Stock, bay leaf, thyme, and peppercorns. Bring to a boil, reduce the heat, and simmer until the Fond de Veau is rich, dark brown, and reduced by half, about 4 hours. Strain and cool. Store in the freezer in small batches.
BASIC VEAL STOCK
_**Editor's note:** Use this recipe to make Chef John Besh's [Basic Fond de Veau.](/recipes/food/views/Basic-Fond-De-Veau-51208440)_ I never make a strong beef stock, preferring instead the viscosity, collagen, and more delicate flavor that comes from using veal bones. This Veal Stock is based on veal shanks.
Provided by John Besh
Yield Makes about 6 cups
Number Of Ingredients 9
Steps:
- 1. In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the onions, carrots, celery, garlic, bay leaf, thyme, and peppercorns, stirring until softened. Add the bones and cover with 12 cups cold water. Bring to a boil, reduce the heat, and simmer for 3 hours, skimming the foam periodically. Strain through a fine mesh strainer into a large bowl. The stock is ready to use, or chill and freeze for future soups and stews.
DOUBLE-CUT VEAL CHOPS WITH AROMATIC PAN SAUCE
Provided by Guy Martin
Categories Low Carb Dinner Veal Spring Thyme Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle veal with salt and pepper. Melt 3 tablespoons butter in heavy large pot over high heat. Add veal and brown on all sides, turning occasionally, about 10 minutes. Transfer veal to plate. Add onion, carrot, bay leaf, thyme, and garlic to pot. Reduce heat to medium-high; sauté until vegetables just soften, about 5 minutes. Place chops on vegetables; add any juices from plate, then stock. Reduce heat to medium. Cover and simmer 10 minutes. Turn chops over. Cover and cook to desired doneness, about 25 minutes longer for medium-rare (145°F to 150°F). Place veal on plate; tent with oil.
- Spoon fat off top of veal-braising liquid. Press liquid and solids through strainer set over bowl to make puree; return puree to pot. Bring to boil. Whisk in remaining 2 tablespoons butter. Simmer until sauce coats spoon lightly, about 2 minutes; season with salt and pepper.
- Cut veal chops horizontally in half. Set on plates. Spoon sauce over and serve.
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