CookEat Recipe
Sauce Cabaret
A cold herb butter with shallot, garlic and meat glaze for serving with steaks.
Method
Steps
Step 1
Prepare the meat glaze: put one heavy veal knuckle, eight pounds fresh raw beef shin, three carrots, four onions, six leeks, six celery branches and one bunch each parsley and chervil into a six-gallon-capacity stockpot.
Step 2
Add enough cold water to cover the solids, leaving ample room below the rim.
Step 3
Simmer very gently for at least twelve hours, skimming frequently, until the liquid is level with the solids.
Step 4
Strain through cheesecloth into a narrow pan.
Step 5
Reduce the recovered liquid to one third of its volume, then strain again into a smaller pan.
Step 6
Reduce further, skimming and stirring frequently, until thick and dark like a meat glaze.
Step 7
Transfer the meat glaze to clean food-safe shallow containers, rapidly chill and refrigerate at 4 °C or below, or freeze.
Step 8
Measure one tablespoon of the finished glaze from this same batch for the cold sauce; keep any remainder safely stored.
Step 9
Very finely chop three medium shallots, half garlic clove and four fresh parsley branches.
Step 10
Pound in a clean mortar with 21 g butter, the same one tablespoon finished meat glaze and juice of one quarter lemon until a firm paste forms.
Step 11
Keep refrigerated until needed.
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