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Old 10-20-2013, 04:28 PM   #1
CharredApron
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Default 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.



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.



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.



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.



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



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



Stay tuned, I think you all know where this is going!
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Old 10-20-2013, 05:44 PM   #2
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Couldn't get me to change the channel...
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Old 10-20-2013, 05:48 PM   #3
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Couldn't get me to change the channel...
Thank You, there will be more after a word from our sponsor.
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Old 10-20-2013, 05:49 PM   #4
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I am tuned in.
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Old 10-20-2013, 06:45 PM   #5
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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.
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Old 10-20-2013, 06:48 PM   #6
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Wow Jed as usual great looking cook.
I'll be watching
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Old 10-20-2013, 07:32 PM   #7
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Quote:
Originally Posted by buccaneer View Post
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.
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.
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Old 10-20-2013, 09:17 PM   #8
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Just saw that but lack the essential veal and can't drive there to get it
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Old 10-20-2013, 09:29 PM   #9
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Wow, you are a fussy cook, I mean, chef.

Have not made demi-glace in decades
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Old 10-20-2013, 09:32 PM   #10
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Lookin good!!
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Old 10-20-2013, 09:57 PM   #11
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No Bob, your first instinct was correct. COOK not Chef, as I wash my own pots and pans
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Old 10-20-2013, 10:03 PM   #12
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Oh this is amazing. Very well done. I'll be following.....
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Old 10-20-2013, 10:04 PM   #13
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TUned INNNNN!!
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Old 10-20-2013, 10:08 PM   #14
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Looks great, my mouth is watering....

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Old 10-20-2013, 10:43 PM   #15
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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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