1/2 c Stock, veal ** OR
VEAL STOCK:
2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
combination of veal :
and beef bones 2 md Onions, trimmed, quartered
don't peel 2 lg Carrots, peeled, trimmed
:
coarsely chopped 2 ea Celery, stalks, trimmed,
coarsely chopped 1 ea Leek, trimmed, halved
:
lengthwise, coarsely chopped, (all) 4 ea Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
:
cored, coarsely chopped 1/2 ts Thyme, dried, or
3 ea Thyme, sprigs
2 ea Bay leaf
2 ea Cloves
3/4 ts Salt, coarse
8 ea Peppercorns
:
** If you have previously prepared Veal Stock - the simplest thing to do is to take a 1/2 cup of the veal stock and boil it until it reduces to about 2 tablespoons and takes on the consistency of thick syrup. If you don't have Veal Stock handy, then you follow this recipe to make the stock first. Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer. This stock is now used to make the Glaze as noted in the beginning of these directions. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
How To make Veal Glaze Master Chefs's Videos
How To Make | Marcus Wareing's Rose Veal Sweetbread with Baby Leeks and Goat's Curd | MasterChef UK
Marcus Wareing gives his step by step guide on how to make sweetbread with baby leeks and goat's curd from series 10 of MasterChef: The Professionals.
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Add roasted carrots to your holiday menu, Wolfgang Puck style.
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Homemade Demi-Glace
To call this classic sauce base kitchen gold would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel:
Here's my Christmas dinner recipe that uses this stuff:
****RECIPE****
8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes
Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.
Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.
Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.
Gordon Ramsay licks plate | MasterChef
Gordon Ramsay licks plate
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Roasted Veal Neck With Butter Glazed Carrots | Björn Frantzén*** | Cheflix
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In this episode, we go way back in the history of Swedish gastronomy to teach you how to prepare a traditional 'Kalv i dill', a proper low temperature braised neck of veal served with sticky, butter glazed carrots, and a sauce made out of the braising liquid to die for! Let’s learn how to create this dish!
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3-Michelin star chef Matt Abé creates veal sweetbread, toasted grains, ajo blanco, malt jus recipe
3-Michelin star chef Matt Abé creates veal sweetbread, toasted grains, ajo blanco, malt jus recipe
Matt Abé from Restaurant Gordon Ramsay in Chelsea London creates veal sweetbread, toasted grains, ajo blanco, malt jus recipe. Putting his own twist on this as proud Australian Matt uses Macadamia nuts instead of almonds.
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