The Literate Chef

Posts Tagged ‘veal demi-glace’

Port Wine Reduction Sauce

In Recipes, Sauces on December 28, 2014 at 4:50 PM

Fonseca-Ruby-Port

Fonseca-Ruby-Port

 

(makes enough sauce for a 3 – 4 lb. Tenderloin Roast)

Ingredients:

3 tbsps. unsalted butter
2 tbsps. chopped shallots
Several springs of fresh thyme
1 whole bay leaf
1 750 ml. bottle of Ruby Port
3 tbsp. Veal Demi-Glace
Ground black pepper to taste

Preparation:

1. Melt 2 tablespoons of the butter in a 1 quart pot, on medium-low heat.
2. Add the shallots and slowly cook until translucent, about 5 minutes.
3. Add the thyme and bay leaf, stir well.
4. Add the port, bring to a boil, reduce heat and simmer for 20 to 30 minutes until reduced by ½.
5. With a fine sieve, strain out all of the solids, wash the pot and return the strained Port to the pot (there should be about 12 or 13 oz.) and re-heat on low.
6. Add the Demi-Glace and whisk until well blended.
7. Add the pepper and set aside until ready to serve. The sauce should be thick enough to coat the back of a spoon; if not, mix a tablespoon of cornstarch with 1/4 cup of cold water until in turns into a paste. Slowly whisk paste to the hot sauce until it is thickened to your satisfaction.
8. Just before serving, re-heat the sauce and add the remaining tablespoon of butter, stir well to finish the sauce.

NOTE: Sauce can be made several days in advance (steps 1-7) and refrigerated. Heat well before serving and finish with step 8.

See: Roast Tenderloin of Beef (Filet Mignon) with Port Wine Reduction Sauce

Veal Rollatini with a Marsala, Demi-Glace Sauce

In Meat, Recipes, Veal on January 5, 2012 at 8:57 AM

Veal Rollatini

Three different Italian Regions are represented in this dish: Valle d’Aosta in the northeast, where Italian Fontina is produced; Emilia-Romagna, the breadbasket of Italy for Prosciutto di Parma and Sicily the home of Marsala and the wine named after the city, as well as France where Demi-Glace originated.

Preparation time, 45 minutes, cooking time 15 minutes. (Makes 12 veal rolls -serves six)

Ingredients:

2 lbs. Veal Cutlets trimmed for scaloppine (about 12 slices)
½ lb. Prosciutto di Parma
3/4 lb. Italian Fontina cheese, sliced thinly
12 basil leaves
Freshly ground black pepper to taste
2 eggs, whisked
1 cup flour
6 tbsp. unsalted butter
12 oz. + ¼ cup Dry Marsala (see Note)
12 sage leaves, finely chopped
4 tbsp. Veal Demi-Glace

Preparation:

1.    Have the butcher slice and trim the veal for scaloppine, telling him you need 12 cutlets.
2.    Pat the veal dry on both sides and lay slices on a cutting board with narrow end facing away from you.
3.    Sprinkle top with fresh ground black pepper to taste.
4.    Layer on two slices of Prosciutto di Parma.
5.    Cover prosciutto with sliced Fontina.
6.    Place one basil leaf on top of the cheese, at the end closest to you.

Layering the Veal

7.    Carefully roll up the veal and other ingredients away from you so that the narrow end is on the outside of the rollup.
8.    Secure each roll with two toothpicks.

Rolled Up

9.    Pre-heat oven to 200 degrees.
10.    When all of the rolls are secured, dip them one by one, in the egg and then in the flour and set aside.
11.    In a 14 inch non-stick skillet, on high heat, melt the butter.
12.    When the butter is bubbling, add the floured veal rolls and brown for about 3 or 4 minutes turning every minute until all sides are lightly browned.
13.    Lower heat to medium, add the 12 oz. of Marsala, cover the pan and cook the veal rolls for 6 minutes, turning each roll after 3 minutes.

In the Pan

14.    To make the sauce, remove Rollatini from the pan and keep warm in the oven.
15.    Add remaining ¼ cup of Marsala, the sage and demi-glace to the pan, stir and reduce to desired thickness. Return veal rolls to the pan along with any accumulated juices and turn once to coat well with the sauce.
16.    Transfer the Rollatini to a serving platter,  pour the sauce over them and serve immediately. Remind your guests about the toothpicks.

Note:  You can also use Sweet Marsala as well, however, I prefer the Dry type for this dish. This is a matter of taste preference and availability.

Osso Buco Milanese

In Meat, Recipes, Veal on January 4, 2012 at 4:22 PM

Osso Buco Milanese with Gremolata and Risotto Milanese

Serves 4. Active Preparation – 30 minutes, cooking time 3 hours

Ingredients:

4 veal shanks, (Osso Buco) each about 1.5 inches thick (1 lb. each). If larger, have the butcher cut them in two, horizontally.
Kosher salt and freshly ground pepper to taste
4 tablespoons extra-virgin olive oil
4 tablespoons butter
1 medium sized onion, finely chopped
½ cup celery, finely chopped
½ cup carrots, finely chopped
7 garlic cloves—4 sliced thick, 3 minced
3 bay leaves
2 cups unsalted chicken stock
2 cups dry white wine
6 sprigs of thyme
2 tbsp. veal demi-glace
2 tbsp. flour
Zest of 1 orange
Zest of 1 lemon
2 tablespoons minced Italian, (flat-leaf) parsley

Preparation:

1.    Season the veal shanks with salt and pepper.
2.    Heat 2 tablespoons of the olive oil in a large braising pan add the butter and melt.
3.    Brown the veal shanks over medium-high heat until well browned on both sides 8 to 10 minutes. Transfer them to a plate and cover to keep warm.
4.    Add the remaining 2 tablespoons of olive oil to the pan. Add the diced onion, celery, carrots, sliced garlic cloves and bay leaves and cook over medium heat until they are softened and lightly browned, about 8 minutes.
5.    Add white wine and deglaze the pan. Add the chicken stock and thyme and bring to a boil.
6.    Add back the veal and any accumulated juices, cover the braising pan and cook on low heat for about 2- 2.5 hours, until very tender.
7.    Meanwhile, prepare the gremolata.  In a small bowl, mix the orange & lemon zest, minced parsley and the 3 minced garlic cloves.
8.    When the shanks are cooked, transfer them to a serving platter, cover with foil and keep warm in a preheated 200 degree oven.
9.    Strain the liquid into a bowl, discarding the solids.
10.    Rinse the braising pan and wipe dry. Pour the liquid back into the pan, bring to a boil over high heat, add the demi-glace and reduce on high heat for several minutes, lower heat, add flour and return meat to pan and keep warm until ready to serve.
11.    Pour the gravy over the Osso Buco, sprinkle each veal shank lightly with the gremolata and serve.

Note: The Osso Buco can be made in advance. Serve with Risotto Milanese.

One of the treats of this dish is the delicious marrow in the center of the bone. In fact, the name Osso Buco means bone with a hole.

Please see: Where Have All the Butchers Gone?

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