Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French lessons. As Gilad Edelman wrote in a Slate article, this man will teach you how to cook
Cattle Call
There are times when Jacques craves a good steak, so he shows his colleague, Chef David Shalleck, how to perfectly cook and mark, Grilled Steak with Lemon-Thyme Butter. For large get-togethers or celebrations, Jacques’ Spicy Rib Roast packs a tangy rub and makes an impressive centerpiece. Veal Chops with Caper Sauce uses the under utilized fresh sage for an herbal note, while Braised Beef in Red Wine becomes a delicious meal from an often overlooked cut.
The roast should be from the smaller, less fatty end of the rib section. Cleaned of the layer of fat on top, the meat is roasted in a hot oven, then allowed to rest for at least 20 minutes and up to 1 hour in a warm oven before serving so it is totally pink throughout.
Be sure you don’t overcook the chops. Although veal is not served rare, as beef is, it should be slightly pink inside and juicy throughout.
Chicken or even a piece of fish also goes well with the caper and sage sauce.
It’s important to use beef shoulder or shank. These lean yet gelatinous cuts retain their moistness after cooking — a quality essential to the dish.
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