INGREDIENTS:8 lbs. veal chuck arm pot roast 1 ½ Tbsps. cracked black pepper 1 Tbsp. kosher salt ¾ cup olive oil 1 ½ lbs. chopped celery 1 ½ lbs. chopped onion 12 oz. chopped carrot 9 oz. chopped shallots 4 ½ oz. chopped garlic 1 ½ lbs. fresh tomatoes ¼ cup whole black peppercorns 6 Bay leaves 2 cups dry red wine 3 qts. chicken stock 3 cups demi-glace 1/3 cup cornstarch 2/3 cup water 1/3 cup fresh rosemary, choppedRisotto 1 ½ oz. minced garlic 1 ½ oz. minced shallots 2 Tbsps. olive oil 1 ½ ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.