Veal on the bone with Demiglas sauce
Author:
Cooking Together
Servings: 2
Cooking time: 8 h 30 min
Delicious veal on the bone with demiglace sauce
Ingredients
| veal on the bone (250-300 g each) 2 pieces |
| olive oil 15 ml |
| salt to taste |
| black pepper to taste |
| rosemary to taste |
| SOUCE: |
| sugar bones 1 kg |
| wheat flour 20 g |
| onions 100 g |
| garlic 8 cloves |
| carrot 100 g |
| celery root 100 g |
| butter 25 g |
| red dry wine 300 ml |
| boiling water 2 liters |
| bay leaf 4 pcs |
| dried thyme 1 tsp. |
| peppercorns 1 tsp. |
| salt to taste |
| sugar to taste |
Instructions
Step 1
Sprinkle the bones with flour and bake at maximum temperature for 30-40 minutes.
Step 2
Slice the onion, carrot and celery root. Fry with the garlic until blackened in a dry pan. Put together with the bones in a saucepan. Fill with boiling water, bring to a boil, reduce the noise.
Step 3
After pour in the wine, add salt, sugar and spices. Tomite the sauce for 7-8 hours. Then strain it.
Step 4
Combine 250 ml of the sauce with the butter and evaporate half of it.
Step 5
Season the meat with salt, pepper, rosemary and olive oil. Cook until your favorite degree of doneness! Serve with the sauce. Enjoy!
