Bones_ Recipes, History, and Lore - Jennifer McLagan [10]
4.Meanwhile pat the veal chops dry and season with salt and pepper. In a large frying pan, heat the remaining tablespoon oil over medium high heat and brown the chops, about 2 minutes on each side. Transfer the chops to a plate and discard any fat from the pan. Pour in the remaining ½ cup (125 ml) Madeira; be careful as it may catch alight. Bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Add the veal stock and continue to boil until the liquid is reduced to ½ cup (125 ml), about 3 minutes. Remove from the heat.
5.Remove the roasting pan from the oven, turn the parsnips over, and place the veal chops on top. Pour over the reduced liquid from the pan. Cook for another 10 to 15 minutes, until the chops and parsnips are cooked. Check the internal temperature of the veal with an instant-read thermometer: it should read 130°F to 135°F (54° to 57°C).
6.Transfer the chops to a plate, cover loosely with foil, and let them rest for 5 minutes.
7.Serve the chops with the parsnips and the pan juices spooned over them.
Double-Bone Beef with Red Wine Sauce
For any bone lover, what could be better than two bones—rib and marrow—in one dish? A standing rib roast is great for a crowd but impractical for two people. This recipe is the perfect way to enjoy a rib of beef without buying the whole roast. Begin this recipe a day in advance, as the marrow bones must be soaked to remove the blood. You can make the sauce ahead of time and reheat it while the beef is cooking.
2 marrow bones, about 2 inches (5 cm) long
Kosher salt
1 cup (250 ml) dry red wine
2 shallots, diced
1 small carrot, peeled and diced
1 large thyme sprig
1 small bay leaf
¼ teaspoon white peppercorns, crushed
1 cup (250 ml) Brown Stock (page 12)
One 2-inch (5-cm)-thick 2¼ pounds (1 kg) bone-in rib steak
1 tablespoon vegetable oil
Freshly ground black pepper
Fleur de sel
1.Place the marrow bones in a bowl of ice water to cover and add 2 tablespoons salt. Refrigerate them for 12 to 24 hours, changing the water 4 to 6 times and adding 2 more tablespoons salt to the water each time.
2.Place the red wine, shallots, carrot, thyme, bay leaf, and peppercorns in a small saucepan and bring to a boil. Reduce the heat to a simmer and cook until the wine is reduced to ⅓ cup (75 ml), about 15 minutes. Add the stock and simmer until reduced by half. Strain through a sieve, pressing hard against the solids to extract all the liquid; discard the debris in the sieve. Set the sauce aside, or refrigerate if making ahead (the sauce can be made up to 1 day ahead).
3.One hour before cooking remove the rib of beef from the refrigerator. Preheat the oven to 450°F (230°C).
4.Heat the oil in a large overproof frying pan over medium-high heat. Pat the steak dry and season with salt and pepper. Brown the meat, about 4 to 5 minutes on the first side, then 2 to 3 minutes on the other side. Transfer the pan to the oven and roast for 25 minutes, or until an instant-read thermometer inserted in the center of the meat registers 125°f (51°C), for medium-rare.
5.While the meat is cooking, drain the marrow bones. Bring a medium saucepan of salted water to a boil, add the bones, and lower the heat to a gentle simmer. Cook until the marrow sets and shrinks away from the bone and gives no resistance when pierced with a thin metal skewer, 10 to 12 minutes; the skewer should be warm when removed from the center of the marrow. Remove the bones from the water, drain well on paper towels, and keep warm.
6.When the steak is cooked, transfer the meat to a warm plate. Let rest, loosely covered with aluminum foil, for 1o minutes.
7.Meanwhile, remembering that the pan handle will be very hot, discard any fat from the pan. Add the sauce to the pan and deglaze by scraping up the browned bits from the bottom.
8.Cut the meat from the bone and slice it. Serve with the sauce, marrow bones, and a sprinkling of fleur de sel.
Beefsteak