Learn how to make demi-glass with a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. There’s really not much to it! I don’t do the classic roux-based espagnole sauce, which is traditionally mixed with veal stock and reduced by half.
Ingredients
- 10 pounds veal bones (joint and marrow bones)
- 1 tablespoon vegetable oil
- 3 medium onions, cut into eighths
- 4 medium carrots, cut into 2-inch pieces
- 4 ribs celery, cut into 2-inch pieces
- 1 (6 ounce) can tomato paste
- 10 quarts cold water
- 2 cups cold water
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
Step 2
Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.
Step 3
While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.
Step 4
Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
Step 5
Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
Step 6
Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid and browned bits into the stockpot.
Step 7
Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.
Step 8
Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
Step 9
Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
Step 10
Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes. Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
Step 11
Scrape and discard any fat from the surface. Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.
Chef’s Note:
While the stock is simmering for 18 hours, the level will drop a few inches in the pot. This is fine, but if it seems like the liquid level is getting too low, add a few cups of water.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 17 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 1% |
Sodium63mg | 3% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 3% |
Protein1g | |
Vitamin C3mg | 13% |
Calcium19mg | 1% |
Iron0mg | 1% |
Potassium117mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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