I always loved sauce. The heavy French ones in particular. The one made with glace and fond de veau. Unfortunately, like most people I can rarely spare a whole weekend to reduce 18L of veal stock to a few cups of fond.
But I developed a way to make my sauces from the braising liquid of whatever I braised. I don’t claim to have invented it. I just never saw it explained the way I do it.
First of all, as stated in previous post, I take great care in caramelizing the sofrito of onion, carrot, celery, tomatoes etc…
I don’t use chicken stock, only water and or wine.
What follow is step by step process to braise any meat:
- Salt your meat and sauté in oil in the cooking pan you are going to use until the surface is well caramelized. Don’t crowd the pan.
- Remove the meat, start by the onion and celery, (they have more water, take more time), add carrot, leeks. Finish with the tomatoes.
- When nicely golden but nut burnt add about 2 tablespoon of flour using a shaker.
- Deglaze with water, wine or both.
- Return the meat to the pan.
- Add water half-way to the meat and bring to a low boil.
- Salt. Be careful with the salt as this will get reduced.
- Cover the pan with aluminum foil and seal with the lid.
- Put in the oven, (1-2hours) depending on the meat at 275 F to 325 F until the meat fall off the bone
- Keep the meat warm; cover it with the piece of aluminum foil you used.
- Remove the bouquet. Using a hand-held mixer, bbzzzzzzz the braising liquid.
- IMPORTANT: Get 2 clean recipients. Pour the liquid in the first one through a medium-meshed sieve or chinois.
- Discard whatever gets caught. Pour from the first to recipient to the second through a fine-meshed sieve.
- Wash both sieve and empty recipient and repeat. Washing between each pour until the sieve does not catch anything.
- Put in a small pan, taste, reduce, taste, and reduce some more.
- Remove from heat and beat in a few piece of cold butter. Monter au beurre.
- Plate and serve.
That’s it. This kind of sauce is velvety, tasty and artery cloying as it should. It will also allow you to compose a plate like you see in the cooking magazines.