Follow up


Remember that picture of the three step Bouchon skirt steak?


It was part of the Stock Investments- veal stock post last week. I gave you a week to think about making veal stock. Maybe you made it. [I have my doubts on that one.] Maybe you forgot about it. Either way, this is a follow up and perhaps an extra incentive to pursue your own extraordinary veal stock.

To make the skirt steak pictured above, you need a variety of uncomplicated ingredients…and red wine jus, which you must make yourself. For the red wine jus, you need veal stock. You also need the recipe, which I am about to give you here.

The red wine jus falls into the cooking investment category- you make it and freeze it into half a cup containers. You may share at least one of these containers with some other crazy food lover!

Or you may hoard it all for yourself. The thing is – you won’t have to make this every time you make the skirt steak recipe because you will have some of it stashed in the freezer.

And to make it more attractive, this doesn’t take nearly as long as a stock would. It is simple, short, uncomplicated, and a priceless addition to many dishes.

Ingredients: 1 bottle of red wine (cabernet sauvignon)

Plus 2 medium onions peeled and diced onions, 2 large carrots peeled and sliced ½ inch thick, 2 leeks (white and light green parts only) sliced ½ inch thick, 1 cup peeled and sliced ¼ thick shallots.

Plus 1 cup sliced ¼ inch thick button mushrooms (you can use the stems too).

Plus 3 springs of thyme, 6 sprigs of flat leaf parsley, 2 bay leaves, ½ teaspoon black peppercorns, 3 large garlic cloves peeled and smashed

And 5 cups veal stock.

Sounds like a lot of ingredients but it actually isn’t. I don’t know about you but I always have carrots, onions, shallots, and garlic.Same for the thyme, parsley, bay leaves, peppercorns. So, in my case, that would leave mushrooms and leeks to be bought along with a very cheap bottle of cabernet. And, right, you need to have the veal stock.

Combine all of the ingredients EXCEPT the veal stock in a wide heavy pot and bring to a boil over high heat.Once it is boiling, reduce the heat and simmer for 45-50 minutes, or until the wine has reduced to almost a glaze.

Add the veal stock and bring to a simmer. Allow it to simmer for 30 minutes.

Strain the jus out through a fine mesh sieve several times. Discard the vegetables and other condiments. Allow the jus to cool then store in the refrigerator for up to three days or in the freezer for longer storage. You should have a quart- that is 4 cups. ½ is the ideal size for freezing this jus. See, not a bad investment.

Enjoy the cooking and get ready for the skirt steak recipe! It is an outstanding dish! OUT-STANDING!

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  • Shanelle

    Great work, buddy! I can't wait to try this sometime soon.