Jus de veau/glace de viande: een Masterclass

Introduction

In this tutorial, we will learn how to make a jus de veau (veal sauce) from 3 kilograms of veal bones. This rich and flavorful sauce serves as a foundational element for many gourmet dishes and sauces. Whether you're a culinary enthusiast or a professional chef, mastering this technique will elevate your cooking to new heights.

Step 1: Prepare the Veal Bones

• Select Quality Bones: Choose 3 kilograms of veal bones, ideally with some meat still attached for added flavor.
• Cut and Roast:
  • Cut the bones into smaller pieces if necessary to fit your roasting pan.
  • Preheat your oven to 220°C (428°F).
  • Place the bones in a roasting pan and roast for about 30-45 minutes, until they are well-browned.
• Tip: Roasting the bones enhances the flavor of your jus, giving it a deep, rich color and taste.

Step 2: Make the Stock

• Ingredients:
  • Roasted veal bones
  • 2 large onions, quartered
  • 2 carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • Water
  • Optional: Herbs (such as thyme or bay leaves) for added flavor
• Combine Ingredients:
  • Place the roasted bones and vegetables in a large stockpot.
  • Cover with cold water, ensuring everything is submerged.
• Simmer:
  • Bring the pot to a simmer over medium heat.
  • Reduce the heat and let it simmer gently for 6-8 hours. Skim off any foam that rises to the surface.
• Tip: The longer the simmering time, the richer the flavor. Avoid boiling, as it can make the stock cloudy.

Step 3: Strain the Stock

• Strain:
  • After simmering, remove the pot from heat.
  • Use a fine mesh strainer to separate the liquid from the solids. Discard the bones and vegetables.
• Cool Down:
  • Allow the stock to cool, then refrigerate it. The fat will solidify on top and can be easily removed.
• Tip: Stock can be stored in the refrigerator for up to a week or frozen for later use.

Step 4: Reduce the Stock to Make Jus

• Heat the Stock:
  • Pour your strained stock back into a clean saucepan.
  • Bring it to a boil, then reduce the heat to a simmer.
• Reduce:
  • Allow the stock to reduce by half or until it reaches your desired concentration.
• Final Seasoning:
  • Taste and adjust with salt if necessary.
• Tip: A good jus should be flavorful and have a glossy appearance.

Conclusion

By following these steps, you can create a delicious jus de veau that serves as the base for a variety of sauces and dishes. This technique not only enhances your culinary skills but also allows you to produce restaurant-quality sauces at home. Experiment with different herbs and vegetables in your stock to customize the flavor to your liking. Enjoy your cooking journey!