How To make Veal Glaze Master Chefs
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
Jet Tila's Famous 5-Star Beef and Broccoli Recipe | The Kitchen | Food Network
Jet reveals the secrets to making perfect Beef and Broccoli at home! ????????
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Beef and Broccoli
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 35 min (includes marinating time)
Active: 15 min
Yield: 4 servings
Ingredients
1 pound broccoli florets
1 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoons cornstarch, divided
1 teaspoon baking soda
1 pound flank steak
1/3 cup beef or chicken stock
2 teaspoons rice wine
1/4 cup oyster sauce
2 tablespoons vegetable oil
2 cloves garlic, minced
Directions
Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes.
In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
In a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
Heat a wok or large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don't be afraid to scrape any bits off the bottom of the pan before they start to burn. Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.
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Jet Tila's Famous 5-Star Beef and Broccoli Recipe | The Kitchen | Food Network
CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
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This Monster Veal Parmigiana Is a Red Sauce Classic | Food Skills
Dripping in sauce and covered in cheese, veal parmigiana is not only a staple of Italian-American cooking, but one of the world's great comfort foods. At Emilio's Ballato—a last vestige of Manhattan's old-school Italian eaters—the veal parm is a dish made to appease the New York appetite: breaded, pan fried, and coated in a heavy blanketing of melted buffalo mozzarella. Each night, the restaurant's executive chef, Anthony Vitolo, prepares the plate-sized cut of meat as if he's cooking for his extended family. And though Emilio's Ballato is often slapped lovingly with the label of red sauce joint, the trattoria excels well beyond the basics of marinara and meatballs. Still, as restaurants around the city continue to embrace the high-end and haute, the veal parmigiana at Emilio's Ballato is a must-try for Italian food-lovers the world over.
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EASY Beef Stir Fry 2 ways - Super Tender and Juicy
Masterchef John Zhang shares EASY Beef Stir Fry recipes that're full of flavor and loaded with tender and juicy beef. Get the recipes NOW ???? ????
#beef #stirfry #chinesecooking
Tips for Tender and Juicy Beef Stir Fry
- Choose a cut of steak such as flank steak or better.
- Slice Against The Grain. Inspect the steak and look for long muscle fibers. Cut Thin Slices.
- Marinate with egg and cornstarch
Stir-fried Beef with Oyster Sauce
Oyster sauce is a rich sauce made from boiled oysters and seasonings. Despite the name, oyster sauce doesn't have a fishy taste at all (boiling the oysters takes care of that). This rich savory sauce is often used in meat and vegetable dishes and is an important ingredient in Cantonese cooking. Yes, chef John uses this ingredient very often.
Beef and Pickled Cabbage Stir Fry
Chinese-style pickled cabbage is an excellent appetizer and side dish to complement any meal. When combined with marinated beef in stir fry, it adds an unique sweet, sour and refreshing taste that wakes up your taste buds.
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Mouthwatering Szechuan Beef • Sichuan Recipe • Taste Show
Although the name of the dish is often translated as “sliced beef poached in chili oil”, it has so much more. Recipe:
The chef uses stir fried vegetables as the base, then poach the sliced beef in chicken stock with added spices. Then the sliced beef is topped with chili peppers, and a ladle of scorching hot oil to give it a good sizzle. This beef dish actually has a wide range of flavors and is not limited to bland spiciness.
Use beef tenderloin for this dish and the result is amazing.
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Ingredients:
Beef tenderloin
Rice wine
Soy sauce
Egg
Cornstarch
Indian lettuce (A choy)
Green onion
Winter bamboo shoots
Sichuan peppercorn
Chili pepper
Garlic
Chinese cooking wine
Bean sprouts
Ginger
Pixian county bean paste
Chicken stock
Soy sauce
Sugar
White pepper
Cornstarch
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AFTER TRYING THIS RECIPE, I ONLY WANT TO EAT BEEF MINCE THIS WAY.
DID YOU LIKE OUR RECIPE?
AFTER TRYING THIS RECIPE I ONLY WANT TO EAT BEEF MINCE THIS WAY.
INGREDIENTS:
1 KG OF BEEF MINCE
AND 3 EGGS
BLACK PEPPER
ORÉGANO
MILD PAPRIKA
SALT
3 GARLIC CLOVES
1 GRATED ONION
3 BOILED AND PEELED POTATOES
1 CUP OF BREADCRUMB
HERBS
OIL
200 G OF CREAM CHEESE
GRATED MOZZARELLA CHEESE
TOMATO SLICES
OIL
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