Veal jus

By Chef
Premium
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients

Instructions

Heat a large stockpot over medium-high heat.

Add the canola oil and then the veal. Sear the veal shoulder for 15 to 20 minutes, until it is golden brown in color, stirring periodically so the meat does not stick to the pot. Add the carrot, celery, and onion and continue to cook over medium heat.

This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Eric Ripert