March 11, 2010
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Steal This Recipe® Home > Steal This Recipe® > Meat Reduction

Meat Reduction

Stolen on: October 5, 2005

Lamb Loin and Rack, Black Lentils, Semolina Cake, Grilled Ratatouille, and Merlot Reduction

Lamb Loin and Rack, Black Lentils, Semolina Cake, Grilled Ratatouille, and Merlot Reduction
Guillermo Tellez & Monica Ortiz
This is a 6-part recipe:
Lamb Loin
Black Lentils
Semolina Cake
Grilled Ratatouille
Meat Reduction
Wine Reduction

Click here to learn more about Chef Guillermo Tellez.

C Restaurant at One&Only Palmilla Resort
Km 7.5 Carretera Transpeninsular
San Jose Del Cabo
BCS, CP 23400 Mexico
888-691-8081
www.oneandonlyresorts.com

  Meat Reduction  
  C Restaurant at One&Only Palmilla resort  
     
 

Serves 4-6 people.

This is a 6-part recipe:
Lamb Loin
Black Lentils
Semolina Cake
Grilled Ratatouille
Meat Reduction
Wine Reduction

Meat Reduction Ingredients
2 lbs veal bones
1/4 cup grapeseed oil
2 carrots, peeled and chopped
1 onion, peeled and chopped
1 cup celery, chopped
1 thyme sprig
1 cup tomato paste
Water, enough to cover the bones

Meat Reduction Steal This Recipe® step-by-step Instructions
1) In a stock pot heat the grape seed oil
2) Brown the bones
3) Add the vegetables and cook until they are caramelized
4) Add the tomato paste and cook for 5 minutes
5) Add the water and bring to a boil
6) Simmer for 4 hours
7) Strain and set aside

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