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@ 𝙹𝚎𝚛
2024-01-03 01:42:49Chef's notes
Please use grass-fed, red veal. These animals, unlike their white veal brothers, live happy, free-roaming lives.
You can hack it, but you'll likely want an enamelled cast-iron terrine mould.
Details
- ⏲️ Prep time: 20 mins
- 🍳 Cook time: 5 hours + 24 hours in the fridge
- 🍽️ Servings: 12
Ingredients
- 1kg veal bones, rinsed
- 2L cold water
- Mirepoix - 1 carrot, 2 celery stalks, 1 large onion
- 12 black peppercorns, crushed with the back of a pan
- 2 whole cloves
- 2 bay leaves
- 1kg veal shank meat, large pieces
- 3 packages of gelatin
- 45ml cold water
- 30ml Cognac
- 60ml dry white wine
- salt and pepper to taste
- 1 bunch flat-leaf parsley, finely chopped
- 1 sprig of thyme, finely chopped
- 10 black peppercorns, crushed with the back of a pan
Directions
- Place veal bones in a large pot. Cover with the 2L water and bring to a boil
- Reduce heat to a simmer and skim the top of the scum that will develop
- Add mirepoix, 12 crushed peppercorns, cloves and bay leaves, and simmer for 2 hours
- Add the veal shank meat and simmer for 1.5 hours more
- Remove veal and set aside to cool
- Strain stock, discarding bones and mirepoix, and transfer 500ml of the stock to a sauce pan, reserving the rest for another use
- Soften the gelatin with cold water and stir it into the 500ml of stock. Check your seasoning
- Add Cognac, wine and keep warm, but don't boil
- Cut veal into 2.5cm pieces and place in a bowl. Fold in the parsley, thyme and 10 crushed black peppercorns
- Pack veal mixture tightly into terrine mould. It should come almost to the brim. Add stock slowly to moisten everything. You do not the meat swimming in a soup.
- Pack veal mixture tightly into terrine mould. It should come almost to the brim. Add stock slowly to moisten everything. You do not the meat swimming in a soup
- Place in the fridge for at least 4 hours and up to 24 hours before unmolding. Will keep in the fridge for up to 10 days