Veal Chops and Demi-Glace with ‘The Other Peppers’

Ease of Preparation: Easy

Yield: 4 Servings

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

Method:

For the Demi-Glace:

Preheat 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 2 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 3-4 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.

For the Sautéed Mushrooms and Veal Chops:

Preheat grill to medium high.

Season veal chops well with salt and pepper.

Brush a thin layer of olive oil on the chops and the grill.

Sear the veal for 2 minutes, until nice marks form, then rotate 90 degrees and cook another 3 minutes, creating a neat cross-hatch pattern.

Flip the chops and repeat, cooking to an internal temperature of 138-143 F (59-62 C).

Remove the chops from the grill and allow to rest for 5 minutes.

Meanwhile, heat a large drizzle of oil in a large skillet over high heat.

Add the mushrooms in a single layer, season with salt and pepper, and cook without moving for 2 minutes. Depending on the size of your pan, you may have to cook the mushrooms in batches to avoid overcrowding.

Toss the mushrooms and cook another 2 minutes without moving.

Toss and repeat a 3^rd time, until the mushrooms are cooked through and there is little or no moisture left in the pan.

Add the butter and cook for 30 seconds, tossing to coat and glaze lightly. Keep warm until needed.

To Serve:

Reheat the sauces, and transfer to individual sauce boats.

Transfer the veal chops and mushrooms to separate serving plates and serve immediately with sauce boats.

Try pairing the allspice demi-glace with the veal chops and the grains of selim demi-glace with the mushrooms.

Serve immediately.