Best Jus De Veau Lie Thickened Veal Stock 2 Ways Recipes

ROBERT SAUCE - T. H. E. PORK SAUCE

Steps:

• Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
• Add the white wine and reduce by two-thirds.
• Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
• If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.
• Just before serving, stir in the sugar and mustard.

JUS DE VEAU LIE (THICKENED VEAL STOCK) 2 WAYS

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.

DOUBLE-CUT VEAL CHOPS WITH AROMATIC PAN SAUCE

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.

BASIC FOND DE VEAU

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.

VEAL STOCK

Steps:

• Preheat an oven to 500°F Place the veal bones in a roasting pan and roast for 20 minutes.
• Meanwhile, coarsely chop 1 of the onion. Stud the other whole onion with the cloves.
• Remove the pan from the oven and distribute the carrots, chopped and whole onion, celery, garlic and tomato paste evenly over the veal bones. Return to the oven and roast until the vegetables are lightly browned, about 15 minutes.
• Using a slotted spoon, transfer all the contents of the roasting pan to a stockpot. Add the Bouquet garni and peppercorns. Discard the fat from the roasting pan and place the pan over medium heat. When the pan is hot, andd the water and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Pour the liquid into the stockpot.
• Add water to the stockpot just to cover the ingredients. Bring to a boil and , using a large spoon or wire skinner, skim off any foam that forms on top. Reduce the heat to low, cover and simmer for about 3 hours. Continue to skim off any foam that floats to the top during simmering.
• Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the contents of the sieve.
• Use immediately or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month in small freezer bags. Lift off any solidified fat from the surface of the chilled stock before using.

OLD COUNTRY DUMPLINGS (GERMAN BULLETS) - 2 WAYS

Steps:

• In a large bowl, mix the flour, eggs and water with your hands. Knead the dough in the bowl until it is one large ball of dough. It shouldn't be too dry and just a tiny bit sticky. If you find it's too dry or too wet, add a very small amount of water or flour until you get the right consistency. Set bowl aside.
• Add bacon and onion to large frying pan. Stir frequently over medium heat until bacon is cooked and onion is slightly browned. When done, place bacon and onions on paper towls on a plate. Do NOT wipe out the pan - you need the fat for frying. Return half the bacon mixture to the pan.
• With kitchen shears, cut dough into 4 or 5 large pieces. Between your palms, flatten dough into a large flat circle, about 1 inch thick. Cut pieces of dough into similar, bite sized pieces onto a tea towel. It's OK if they dry for a few minutes.
• Meanwhile, bring salted water to a boil in a large pot over high heat. Add potatoes, cook for 10 minutes, until just tender. Remove potatoes and set aside.
• Add dumplings to boiling water. You can do this by dropping them in a few at a time or fill up a spatula with dumplings and add to water. Make sure to stir them up in case some are sticking together. When they float, they are done, only a few minutes. Strain some of the dumplings into a colander, keeping half of them in the pot. *** Make sure you keep enough cooking water in the pot to cover about 3/4 of the soup dumplings.
• Ensure that half of the dumplings are in the soup and half in the pan with the bacon and onions. Add the potatoes to the soup and the bacon and onion mixture that you set aside. Add milk and bring to a boil. When it reaches a boil, you can turn it down to low. Salt and pepper to taste.
• While waiting for the soup to boil, fry the dumplings in the pan with the bacon and onion. Add eggs and stir to coat the dumplings. Let egg cook through. Salt and pepper to taste.
• Your 2 versions of dumplings are now ready! I usually have the soup first and then the fried ones second, in the same bowl. Some people like to get the soup and put the fried ones on top. Any way you like it - there are no rules!
• It is a good idea to leave out salt and pepper so everyone can add it to their taste.

BROWN VEAL STOCK

Steps:

• Preheat oven to 450 degrees F (204 C) and place a heavy roasting pan or 2 in the oven.
• When the pan is heated, add the oil and the veal bones tossing lightly to coat.
• Place the pan in the preheated oven and roast the bones stirring occasionally until just golden brown. Remove bones and set aside.
• In the same roasting pan, brown the onions and carrots. Continue to cook until the vegetables are golden brown. If the sucs at the bottom of the pan are browning too rapidly, add a little cold water to the pan.
• In a large sautoir or rondeau, heat some vegetable oil and sweat the leek greens and celery until they start to develop color. Add the tomato paste and continue to cook until the some more color develops.
• Pour off the fat from the roasting pan and deglaze the pan with a wooden spoon and some water. Pour these juices into the large stockpot. Do not use if the pan scrapings are too dark or you will have a burnt tasting stock.
• Place the bones and vegetables in the stock pot and cover with cold water. Bring up to a boil.
• Reduce to simmer and skim well.
• Add the tomatoes and garlic, and bouquet garni.
• Simmer low for 8-12 hours, skimming often and checking the activity of the water. Do not allow to boil, but try to keep the water moving through a low simmer. If too much evaporation occurs, add some cold water to the pot to cover the bones.
• Strain the stock carefully and cool in an ice bath skimming well. Refrigerate or freeze until ready to use.