Veal jus

Veal jus

By
From
Botanical
Makes
5 litres
Photographer
William Meppem

Ingredients

Quantity Ingredient
5kg veal bones
1kg calf’s feet, chopped
10 litres Chicken stock
or water
1 litre red wine
4 carrots
4 celery stalks
4 brown onions, quartered
1 Bouquet garni for meat dishes
salt
freshly ground black pepper

Method

  1. Preheat oven to 180°C. Place all meat on a baking tray and roast in the oven for 1 hour until golden-brown.
  2. Remove the meat from the oven, put in a large casserole or saucepan and cover with the stock or water and wine. Bring to the boil, skimming constantly. Once the liquid is reasonably clear add vegetables and bouquet garni and season. Simmer very gently for 8–12 hours, uncovered, skimming occasionally. Strain, return to the pan and boil until reduced to a light sauce. Remove from the heat and cool in an icefilled sink before pouring into a suitable container. Refrigerate for up to 1 week or freeze for up to 1 month.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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