Monday, November 14, 2005

Using that veal glace - steak with mushrooms and braized red cabbage

Tonight's diner was the test for all my efforts this weekend: I used my veal glace to make a sauce for the huge steak my partner and I were sharing. This steak was served with sauteed mushrooms and a very nice braized red cabbage (red cabbage, wine, honey, salt and pepper... slow cooked for 30 to 45 minutes). The sauce was based on a wine reduction but even the strong wine flavour did nothing to hide the flaws of my stock. Don't misunderstand me, the sauce was good... it could just have been better.

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