Veal Glaze Recipes

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.

Steps:

• Heat oil in saucepan. Add the first 4 ingredients. Cook until soft. Add the cider and reduce to 1/4 cup. Add honey and stock. Let it simmer until reduced to 1/2 and puree, then pass through a fine chinoise and season with salt and pepper. Set aside.
• Season the veal chops with salt and pepper. Brush them with olive oil and grill on medium heat until medium rare. When almost done, brush them with the red chile glaze.

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 .

Steps:

• Heat the oil in a large nonstick skillet set over high heat. When the oil is almost smoking, add the sea bass and sear quickly on both sides until nicely browned. Remove to a plate. Drain off all but about 2 teaspoons of the fat in the pan, set it over medium heat and add the garlic, ginger and jalapeno. Cook, stirring, for 1 minute.
• Whisk together the gin, soy sauce, vinegar, sugar, fish stock, veal glaze and bell pepper and pour into the pan. Bring to a simmer and add the fish. Cover, adjust heat so that the mixture just simmers and cook, turning once, until the fish is just cooked through, 8 to 10 minutes. Transfer fish to a serving plate and pour the sauce from the pan over it. Garnish with cilantro and serve.

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.

Steps:

• Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
• Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
• Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.