Coriander and ginger glaze
Glaze or, in French, glacé, is a simple technique that requires time as the main ingredient. The goal is to boil unsalted beef stock until it is a thick, syrupy and shiny sauce. We recommend making your own stock for glazes, but if you use store bought, be sure it is sodium-free or the final product will be extremely salty as a result of the reduction process. Glazes like this one have any number of uses, but this one has a snap of spicy ginger along with the slightly astringent quality of coriander seeds that is extremely nice with tender cuts of beef. Use it sparingly as the flavor is intense.
Ingrediënten
MAKES: 120 ml
- 1- inch 25-mm piece peeled ginger
- 2 g whole coriander slightly crushed
- 3 cups 720 ml Meat Stock
- ¼ tsp salt
- ¼ tsp black pepper
Instructies
- In a medium saucepan, combine the ginger, coriander and meat stock and bring to a simmer.
- Simmer this mixture until it is reduced by half, about 45 to 50 minutes.
- Strain the stock through a fine mesh sieve lined with a cheesecloth into a smaller pot.
- Continue to simmer the strained stock until it is reduced about three-quarters, or until it is thick and syrupy, about 20 minutes.
- You should have roughly 120 ml of glaze.
- Whisk in the salt and pepper.
- Use immediately with sliced pork or beef tenderloin or refrigerate in a well sealed container for up to 1 week.
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