rkasal
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Ok, folks, we are ready to build upon what we learned in the prior lessons. Using some of those skills and information like how to properly dice an onion and the basics of making a stock, we are next going to make a rib eye steak with bordelaise sauce.
First, the usual warning: If you're easily offended, please read on. Several cows are used in the making of this recipe.
Let's get started. The principal parts of this meal are simple: a rib eye steak and the sauce. So, how do we make this sauce?
Well, one of the key ingredients, again, is a stock. This time, it's a beef or veal stock which we will make into a dark sauce. Tonight, in the first step, we will learn how to make veal or beef stock.
Yeah, you can skip this and buy beef stock from the store. It's not the same and again, learning how to make a stock will serve you in the long run IF you want to learn to cook.
This is called Fond de Veau Brun or "Brown Veal Stock."
If you recall from a previous lesson, Fond means "foundation."
The ingredients:
6 pounds of veal or beef bones 3 onions, quartered
2 pounds meaty veal or beef knuckle 4 tablespoons tomato paste
6 quarts of water Salt to taste
3 medium carrots, coursely chopped A dozen peppercorns
1 Bouqet Garni (see how to do this from previous recipe)
The six pounds of bones should be sawed into pieces
Preheat your oven to 500 degrees F.
Put the bones and the knuckles in a roasting pan and roast. Turn occasionally until browned on all sides. This will take about 40 minutes.
Discard any fat and transfer the bones to a 3-gallon stockpot. Add the water to cover. Add the chopped carrots, onions, tomato paste, a little salt, the peppercorns, and the boquet garni. Bring to a boil and skim off all froth and foam that surfaces. Then reduce the heat and simmer for 3 1/2 hours while continuing to skim off all froth and foam. Strain the stock into a large bowl.
Cool the stock uncovered as quickly as possible. I place the base of the stockpot in a sink with cool water. The stock will keep for 2 or 3 days in the refrigerator. The stock will keep for several weeks IF it is boiled every day for greater than five minutes. Or, do as I do and freeze in small portions for future use.
One thing I do after complete cooling in the fridge is to remove all of the solidified fat that will be on the surface.
Tomorrow, we learn how to make a bordelaise sauce with this stock that I have adapted to make even easier to prepare.
First, the usual warning: If you're easily offended, please read on. Several cows are used in the making of this recipe.
Let's get started. The principal parts of this meal are simple: a rib eye steak and the sauce. So, how do we make this sauce?
Well, one of the key ingredients, again, is a stock. This time, it's a beef or veal stock which we will make into a dark sauce. Tonight, in the first step, we will learn how to make veal or beef stock.
Yeah, you can skip this and buy beef stock from the store. It's not the same and again, learning how to make a stock will serve you in the long run IF you want to learn to cook.
This is called Fond de Veau Brun or "Brown Veal Stock."
If you recall from a previous lesson, Fond means "foundation."
The ingredients:
6 pounds of veal or beef bones 3 onions, quartered
2 pounds meaty veal or beef knuckle 4 tablespoons tomato paste
6 quarts of water Salt to taste
3 medium carrots, coursely chopped A dozen peppercorns
1 Bouqet Garni (see how to do this from previous recipe)
The six pounds of bones should be sawed into pieces
Preheat your oven to 500 degrees F.
Put the bones and the knuckles in a roasting pan and roast. Turn occasionally until browned on all sides. This will take about 40 minutes.
Discard any fat and transfer the bones to a 3-gallon stockpot. Add the water to cover. Add the chopped carrots, onions, tomato paste, a little salt, the peppercorns, and the boquet garni. Bring to a boil and skim off all froth and foam that surfaces. Then reduce the heat and simmer for 3 1/2 hours while continuing to skim off all froth and foam. Strain the stock into a large bowl.
Cool the stock uncovered as quickly as possible. I place the base of the stockpot in a sink with cool water. The stock will keep for 2 or 3 days in the refrigerator. The stock will keep for several weeks IF it is boiled every day for greater than five minutes. Or, do as I do and freeze in small portions for future use.
One thing I do after complete cooling in the fridge is to remove all of the solidified fat that will be on the surface.
Tomorrow, we learn how to make a bordelaise sauce with this stock that I have adapted to make even easier to prepare.