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-   -   Smokey Bones, Veal Shanks Slow Roasted. (Pr0n) (http://www.bbq-brethren.com/forum/showthread.php?t=173598)

CharredApron 10-20-2013 04:28 PM

Smokey Bones, Veal Shanks Slow Roasted. (Pr0n)
 
I set out to make an Espagnole sauce. This delicious sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking. My final result will be Demi Glace. This is a long and tedious process not practiced much today, due to the time involved in making it.

I started with 5lbs of veal shanks cut into pieces by my butcher. I combined them in a stainless steel bowl with a generous coating of olive oil, coarse sea salt, and milled black pepper.

http://i1308.photobucket.com/albums/...ps4ce01060.jpg

Set them up on my Kamado for indirect heat at 350 degrees on an aluminum serving tray to collect the marrow as it oozes from the bones.

http://i1308.photobucket.com/albums/...ps4a83096c.jpg

I readied my cast iron dutch oven with 2 cups of Cabernet Sauvignon, 2 cups of Barilla all natural Tomato Sauce, left over from my dinner last night, a handful of carrots and one yellow onion chopped rough.

http://i1308.photobucket.com/albums/...ps3333e294.jpg

I removed the aluminum tray from under the roasting bones and added the marrow to the dutch oven along with some fresh Rosemary and Basil from my garden.

http://i1308.photobucket.com/albums/...psdc61b1f3.jpg

And let the bones continue to roast until they reached the desired color I was looking for.

http://i1308.photobucket.com/albums/...ps6422267b.jpg

Back onto the kamado indirect and this is how it's looking after 4 hours roasting with 1.5 Gallons of water added.

http://i1308.photobucket.com/albums/...ps7b30dc7f.jpg

Stay tuned, I think you all know where this is going! :wink:

Smokeoholic 10-20-2013 05:44 PM

Couldn't get me to change the channel...

CharredApron 10-20-2013 05:48 PM

Quote:

Originally Posted by Smokeoholic (Post 2665081)
Couldn't get me to change the channel...

Thank You, there will be more after a word from our sponsor.

c farmer 10-20-2013 05:49 PM

I am tuned in.

buccaneer 10-20-2013 06:45 PM

Lovely work Jed.
Both I and (recently) AussieSmoker make Demi Glace, I freeze mine in coffee styrofoam cups for use as needed.
It is a long process, but sadly the resulting product goes in about half the time yu anticipate.:sad:

Diesel Dave 10-20-2013 06:48 PM

Wow Jed as usual great looking cook.
I'll be watching

CharredApron 10-20-2013 07:32 PM

Quote:

Originally Posted by buccaneer (Post 2665138)
Lovely work Jed.
Both I and (recently) AussieSmoker make Demi Glace, I freeze mine in coffee styrofoam cups for use as needed.
It is a long process, but sadly the resulting product goes in about half the time yu anticipate.:sad:

For sure Buccs, but as you know, we have a Gravy Throwdown going on. I would like to see you enter and bring some of your culinary expertise to light. I know you got it......so BRING it! Never can have enough Demi Glace.

buccaneer 10-20-2013 09:17 PM

Just saw that but lack the essential veal and can't drive there to get it

landarc 10-20-2013 09:29 PM

Wow, you are a fussy cook, I mean, chef.

Have not made demi-glace in decades

chicagokp 10-20-2013 09:32 PM

Lookin good!!

CharredApron 10-20-2013 09:57 PM

No Bob, your first instinct was correct. COOK not Chef, as I wash my own pots and pans

Bob in St. Louis 10-20-2013 10:03 PM

Oh this is amazing. Very well done. I'll be following.....

ssv3 10-20-2013 10:04 PM

:shock: TUned INNNNN!!

IamMadMan 10-20-2013 10:08 PM

Looks great, my mouth is watering....

.

CharredApron 10-20-2013 10:43 PM

Sorry, no pics the lot is chilling in the cool cast awaiting some fat skimming in the morning. Nothing to show for now, move on, nothing to see here! Thanks for checking in though.
Jed


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