Text 16904, 130 rader
Skriven 2008-11-26 22:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: OXIDATION  81124
============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> In the narrowest sense of the word, and the original usage,
 JW> it meant the combination of a substance with oxygen.

 GJ> That is how I learnt it.

Practical engineering instead of theoretical chemistry.


A slider is a small hamburger.....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Veal Confit "Sliders"
Categories: veal, sandwiches
  Servings: 8

           THE VEAL:
      4 lb breast of veal
           shallots
      5    garlic cloves
      2 sm onions
      1 sm bunch of thyme
           dry white wine
           water or stock
           THE SANDWICH:
           thinly sliced shallots
           thinly sliced mushrooms
           Dijon mustard
           breadcrumbs
           olive oil
           whole wheat bread
           schmaltz
           THE SAUCE:
           strained braising liquid
           butter

Confit of Breast of Veal "Sliders" with Sauteed Mushrooms and
Shallots.

I picked up a nice 4 pound breast of veal the other day. Breast of
veal is not something I usually purchase as it is kind of a pain in
the rear end to deal with. It is a fatty, bony, cartilaginous slab
of meat but pretty cheap.

You can't just throw this bad boy in the oven, whip it out, slice it
and eat. That is, unless you fancy a mouth full of fat, bone, and
cartilage. Traditionally, this is a braised meat. I am going to go
with the classic method of braising, de-boning/de-fatting, and then
pressing to form a delicious and edible meat mass. I started by
throwing the well seasoned meat into a hot oven (500 degrees) to get
a little color for about 20 minutes.

Next, you want to lower your oven to 300 and prepare the veg. I am
using a few shallots, 5 garlic cloves, a couple small onions, and a
small bunch of thyme.

Scatter these around and under the meat. For the braising liquid I
am using equal parts dry white wine and water. Many would use stock
(chicken or veal) but I am going to make a sauce of the cooking
liquid later and I wanted to maintain some of the nice veal flavor
created during the long braise. Tightly cover all of this and throw
it into the 300 degree oven for around 3 hours.

Carefully lift the meat onto a plate. Strain the liquid through
cheese cloth and reserve. Now the fun begins as you get to carefully
pull out all of the bones and try to pick out all of the nasty,
fatty bits. This is best done with the fingers and the meat will be
very delicate. It is best to let it cool a bit so you do not scald
your fingers. Try to keep it as intact as possible. There will
invariably be meat scraps, but make sure you save these. Put the
remaining meat rectangle into a pan, and pile the meat scraps on
top.

Fold this over carefully to form a sort of meat sandwich and wrap
nicely in the saran. On top put a similarly shaped pan and weight it
down. I used a couple cans of tomatoes. 

This goes in the fridge overnight. You will end up with a nice
square of compressed meat. There might be a little congealed fat on
top, but you can just scrape this off. I cut this into four nice
squares.

Now to assemble the sandwich. I started by browning up some thinly
sliced shallots.

Then I also browned some thinly sliced mushrooms.

I stole a trick from Tom Keller and dipped the veal squares in some
Dijon mustard and then into some breadcrumb to form a crust. I
sauteed the veal squares in some olive oil until nicely browned.

Next came the bread. I used some nice whole wheat bread from
Bountiful Bread in Stuyvesant Plaza to make some squares to serve as
the bun. I used the schmaltz I made a couple nights ago as the
cooking fat to add a little extra flavor.

Finally I made the sauce. I reduced the strained braising liquid
down from 2 cups until it was a nice, syrupy glaze. I finished it
off with a nice lump of cool butter.

I put the veal on the bread and topped with some of the mushrooms
and shallots. I spooned some of the sauce over the top and drizzled
a little more on the plate. It came out looking pretty tasty.
However, where I to make this again I would add some color, there
was a lot of grayish and brownish tones going on which was kind of
boring.

Verdict: This was one of the best things I have made for myself in
quite a while. The pressed veal comes out tender and unctuous. I am
a huge veal fan and this is a great way to eat it. The flavor of the
shallots, mushrooms, wine sauce, dijon mustard and the veal go
together very well and it is all kind of a fun play on the whole
"slider" craze. I love me some White Castle, maybe I should write
them a letter and tell them to add veal sliders to their menu.


From: Dave Guilderland Http://Ridiculousfood.com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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