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Demi-glace with ‘the other peppers’
A classic, rich demi-glace is a canvas where one can see exactly how various types of spice, incorrectly called “pepper”, can have vastly different flavour profiles. Serve over earthy sautéed button mushrooms and taste the world!
YIELDS
4
Ingredients
Demi-Glace
- 4 quarts (3.8 L) white veal stock
- 3 yellow onions, chopped
- 4 stalks celery, chopped
- 3 large carrots, chopped
- 5 garlic cloves, crushed 1 small can of tomato paste
- 2 bay leaves
- 8 parsley stems
- 8 thyme sprigs
- Salt
- 1 teaspoon (5 ml) sherry vinegar
- 1 tablespoon (15 ml) grains of selim, crushed (Ethiopian pepper)
- 1 teaspoon (5 ml) ground allspice, crushed (Jamaican pepper)
Sautéed Mushrooms and Veal Chops
- Vegetable oil, for sautéing
- 2 pounds (907 g) white button mushrooms, sliced
- Salt and pepper
- 2 tablespoons (30 ml) butter
- 4 x 5-6 ounce (142 g – 170 g) bone-in veal chops, Frenched and trimmed of any fat
- Olive oil
Directions
Demi-Glace
- Preheat the oven to 450° F (230° C).
- Toss onions, celery, carrots, and garlic with tomato paste. Spread onto a sheet pan and roast for 45 minutes or until nicely charred.
- Add roasted veggies to a stock pot and cover with white veal stock, adding cold water to cover plus two inches (5 cm), if necessary.
- Add bay leaves, parsley stems, and thyme sprigs.
- Bring to a simmer, then reduce heat to medium-low.
- Simmer for 6 hours. Regularly skim off any foam or impurities that float to the top.
- Remove the bones and strain the liquid to make a brown stock.
- Gently simmer the stock over medium-low heat for three to four hours to thicken. Use a small ladle to skim off all fat and impurities from the top of the stock, checking every 15-20 minutes.
- Season with salt and sherry vinegar.
- Split the liquid evenly between two small saucepans.
- Add grains of Selim to one pan and ground allspice to the second.
- Keep both sauces warm on the back of the stove.
Sautéed Mushrooms and Veal Chops
- Preheat grill to medium-high.
