Meatloaf & Demi-Glace
A long weekend with some free time provided a good opportunity to try something I've been wanting to do for years: make a classic demi-glace. And what better to serve it with then a meatloaf, having been inspired by a recent trial of the Lipton Onion Soup packet version. (As in, it was actually pretty good, the texture was perfect, could I modify and make it better from scratch?)
So, first the VEAL STOCK.
The butcher only had one bit of bone, but man was it a good one. He chopped it into chunks for me, revealing loads of lovely marrow.
Roasted in the oven for about 30 mins on 200C, then put in a couple carrots, a leek and an onion. After another 30 mins when all nice and brown, put in a stock pot with a bit of tomato paste, a couple bay leaves, and a few stocks of parsley. Cover with cold water and slowly bring to a light simmer, lid ajar, for 4-6 hours. Skim the surface (preferably on-going as it simmers), strain when done and cool.
Next, the DEMI-GLACE.
For the SAUCE ESPANGOLE: Make a brown roux with some mirepoix. Add some tomato paste and a bouqet garni. Whisk in stock to thicken then simmer for 30 mins or so to reduce by 1/3.
Strain, add the same amount of stock and simmer for maybe an hour til reduced by at least half and the consistency coats the back of a spoon. Season, and there you have it!
I then made the classic red wine sauce: MERCHANT DE VIN. Sweat a shallot, deglaze with wine, reduce by 3/4, whisk in some demi-glace and cook for 5 mins or so. Adjust seasoning and whisk in a bit of cold butter for sheen.
Finally, the MEATLOAF.
I picked up the meat at the butcher so I had great quality but also I wanted to try a mixture of mince. So I got 200g of mince beef (shoulder, 20% fat), 150g of rump steak (which I had to mince by hand with knife) and 100g of pork mince.
Using the soup packet recipe as a guide, I combined the meat with 1/3 cup of breadcrumbs, 1/3 cup of stock, some Worcestershire sauce, 1/6 cup ketchup, an egg and salt & pepper. Put in a loaf pan and bake at 180C for an hour. Rest 10 minutes before cutting.
Served with the red wine sauce, creamy mash, and hericots verts parcels wrapped in parma ham.
Would I do it again?
Well, the meatloaf, most definitely. Possibly quite soon. Even mincing the rump wasn't too bad (note to self: steak tartare???!). Next time I'd probably do 200g each of shoulder and rump and only 50g of pork. It could have been a tad beefier.
As far as the sauce.... that's a lot of work for a weekend. It's always good to have some veal stock in the freezer and it isn't much effort, as long as you have a day in. If you have the stock handy, then yeah maybe make the demi-glace or something for a special dinner. To do it all in one go over two or three days is a bit much!
So, first the VEAL STOCK.
The butcher only had one bit of bone, but man was it a good one. He chopped it into chunks for me, revealing loads of lovely marrow.
Roasted in the oven for about 30 mins on 200C, then put in a couple carrots, a leek and an onion. After another 30 mins when all nice and brown, put in a stock pot with a bit of tomato paste, a couple bay leaves, and a few stocks of parsley. Cover with cold water and slowly bring to a light simmer, lid ajar, for 4-6 hours. Skim the surface (preferably on-going as it simmers), strain when done and cool.
Next, the DEMI-GLACE.
For the SAUCE ESPANGOLE: Make a brown roux with some mirepoix. Add some tomato paste and a bouqet garni. Whisk in stock to thicken then simmer for 30 mins or so to reduce by 1/3.
Strain, add the same amount of stock and simmer for maybe an hour til reduced by at least half and the consistency coats the back of a spoon. Season, and there you have it!
I then made the classic red wine sauce: MERCHANT DE VIN. Sweat a shallot, deglaze with wine, reduce by 3/4, whisk in some demi-glace and cook for 5 mins or so. Adjust seasoning and whisk in a bit of cold butter for sheen.
Finally, the MEATLOAF.
I picked up the meat at the butcher so I had great quality but also I wanted to try a mixture of mince. So I got 200g of mince beef (shoulder, 20% fat), 150g of rump steak (which I had to mince by hand with knife) and 100g of pork mince.
Using the soup packet recipe as a guide, I combined the meat with 1/3 cup of breadcrumbs, 1/3 cup of stock, some Worcestershire sauce, 1/6 cup ketchup, an egg and salt & pepper. Put in a loaf pan and bake at 180C for an hour. Rest 10 minutes before cutting.
Served with the red wine sauce, creamy mash, and hericots verts parcels wrapped in parma ham.
Would I do it again?
Well, the meatloaf, most definitely. Possibly quite soon. Even mincing the rump wasn't too bad (note to self: steak tartare???!). Next time I'd probably do 200g each of shoulder and rump and only 50g of pork. It could have been a tad beefier.
As far as the sauce.... that's a lot of work for a weekend. It's always good to have some veal stock in the freezer and it isn't much effort, as long as you have a day in. If you have the stock handy, then yeah maybe make the demi-glace or something for a special dinner. To do it all in one go over two or three days is a bit much!