| Yield 1X: | 88.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Onion, dairy | ||
| Portions: | 44.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 10.11.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Canola oil | 1.50 | 3.00 | ||
| Veal scraps, chopped coarsely | 5 | 10 | ||
| Shallots, sliced | 4 | 8 | ||
| Onions, small dice | 1 | 2 | ||
| Carrots, small dice | 8.00 | 1 | ||
| Celery, small dice | 8.00 | 1 | ||
| Tomato paste | 4.00 | 8.00 | ||
| Brandy | 8.00 | 1 | ||
| Red cooking wine | 4 | 8 | ||
| Demi-glace | 3 | 6 | ||
| Fresh thyme (bunch) | 1.00 | 2.00 | ||
| Black peppercorns | 1.00 | 2.00 | ||
| Cream | 1 | 8.00 | 3 |
Carefully measure and prepare all ingredients. Place s suitable pot over high heat, and add the oil. When the oil shimmers, add the meat and cook, stirring occasionally, until completely dry and browned. Scrape the bottom of the pot with a metal spoon to loosen the fond.
Add the shallots, and cook until softened, then add the onions, carrots, and celery, and sweat until the onions are translucent. Add the tomato paste, and stir to combine. Add the brandy, and cook until the alcohol is evaporated, then add the wine. Bring to a boil, then reduce to a simmer. Cook until the smell of alcohol is gone, then add the demi-glace. Bring to a boil, then reduce to a simmer. Add the peppercorns and thyme. Simmer, skimming any fat and foam from the surface, for 1-1/2 hours. Strain into a clean pot, and reduce to nape slowly. Add the cream, and return to a boil briefly. Strain through the chinois into a clean container. Divide into 8 oz. deli containers. Cool, label, date, and initial. Freeze until needed.