Veal Jus

By Alain Ducasse Chef

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Ingredients

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Instructions

Step 1: Veal

Remove the excess fat from the veal brisket and slice into 3 ounce (80 g) pieces. Set the bones and cartilage aside.

Step 2: Aromatics

Peel the onions and carrots and dice into a mirepoix.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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