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Tendrons of Veal with Glazed Onions
Veal breast pieces roasted over aromatics, then braised in strained sauces and served with glazed onions and chives. Raw pork fatback is used here for the thin covers.
Method
Steps
Step 1
Preheat a conventional oven to 425°F. Have the finished glazed onions needed for this dish ready and hot. Measure one gill finished demi-glace before loosening only this portion with a little hot ready-to-use unsalted veal broth. If refrigerated or thawed, bring the loosened sauce to a full rolling boil while stirring and check at least 165°F; use promptly.
Step 2
Cut three and a half pounds tender breast of veal into three-inch squares. Rub with one teaspoon salt and half a teaspoon pepper. Slice one carrot, one onion, two leeks and one celery branch. Put these in a roasting pan with two parsley branches, one sound peeled whole garlic clove, one bay leaf, one whole clove and one sprig thyme.
Step 3
Cover each actual veal piece with one small very thin slice plain raw pork fatback and lay the pieces over the vegetables with pork uppermost. Pour one gill water into the pan. Roast at 425°F for about thirty minutes, turning the pieces over once only, until browned without scorching; this is the initial browning stage, not the finished-meat endpoint.
Step 4
Transfer the veal pieces to an oven-safe braising pan. Lower the oven to 325°F. Skim the fat from the roasting-pan gravy, add half a gill finished white broth, the measured loosened demi-glace and one gill finished tomato sauce. Mix lightly and boil for five minutes. Strain this actual sauce through a fine conical strainer over the veal.
Step 5
Cover tightly and braise in the 325°F oven for about thirty minutes more, continuing as necessary until each piece is fork-tender and reaches at least 71°C in its thickest meat, away from any bone, and each raw pork cover is cooked to at least 71°C. Arrange the pieces overlapping on a hot dish and pour the actual gravy over. Put the required portion of finished glazed onions around the dish, sprinkle with half a teaspoon freshly chopped chives and serve promptly.
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