Ina Garten
15 whole shallots, trimmed with roots ends intact
24 whole garlic cloves (2
heads)
2 tbsp (1/2 stick) unsalted butter, divided
Kosher salt and ground
pepper
1/3 cup good sherry vinegar
1/2 cup ruby port wine
1 1/2 tbsp
light brown sugar
1 tsp fresh thyme leaves
4 (10-14 oz) bone-in rib veal
chops, 1 to 1 1/2 inches thick
3 tbsp good olive oil, plus extra for
grilling
1. Preheat oven to 375 degrees F.
2. Bring a medium pot
of water to a boil and add shallots and garlic for 15 seconds. Drain and peel
them; blanching makes peeling easier. If any shallots are very large, cut them
in half through the root so they stay intact.
3. In a large oven proof
saute pan, melt 2 tbsp of butter, add shallots, garlic, 1 tsp salt and 1/2 tsp
pepper, and saute for 2 minutes over med-high heat.
4. Place the pan in
the oven for 30 minutes, tossing once, until the shallots and garlic are lightly
browned.
5. Place the pan on the stove-top, add in remaining 2 tbsp of
butter and saute over medium heat for 3 minutes. Add in vinegar and port, bring
to a boil, and simmer for 6 minutes until liquid is reduced. Add in brown sugar
and thyme and cook for 1 minute, until syrupy.
6. Meanwhile, place the
veal chops on a board and pat dry. Rub all over with olive oil and sprinkle with
salt and pepper. Set aside for 30 minutes while you prepare charcoal fire or
heat gas grill to medium heat (or you can use grill pan on stove-top) If you are
using charcoal, make only one or two layers of coals.
Grill veal chops
for 6-8 minutes per side, until nicely browned and cooked to internal temp. of
145 degrees F. Transfer to a serving platter, cover tightly with foil and let
rest 10 mins. Reheat the shallots and garlic and spoon over veal chops, sprinkle
with extra thyme and salt, serve hot.
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