Porcini-Gorgonzola Burgers with Veal Demi-Glacé

Porcini-Gorgonzola Burgers with Veal Demi-Glacé
Photo by Brian Leatart

Ingredients

  • 3 ½ pounds meaty veal bones (such as shank knuckle bones or neck bones)
  • 1 ½ ounces dried porcini mushrooms
  • 2 tablespoons unsalted butter
  • Fresh arugula
  • Olive oil
  • 6 4-inch square or round sourdough rolls
  • 1 medium carrot
  • + 14 more ingredients
    • 2 cups dry red wine
    • 1 celery stalk with leaves
    • 3 parsley
    • 12 cups water
    • ¼ teaspoon black peppercorns
    • 2 teaspoons tomato paste
    • 6 1/4-inch-thick slices Gorgonzola cheese
    • 1 medium onion
    • 3 pounds ground sirloin
    • 3 tablespoons vegetable oil
    • 2 fresh thyme
    • ¾ teaspoon ground black pepper
    • 1 ½ teaspoons salt
    • 2 cups water

Heat oil in heavy large pot over medium-high heat. Add veal bones and sauté until deep brown on all sides, about 12 minutes. Transfer bones to bowl. Add onion, carrot, and celery to pot. Sauté until browned, about 6 minutes. Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to bo...

View full recipe at Epicurious

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