Description
This is my technique for veal demi-glace, and there’s not much to it. I’m going for a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. 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 onions, cut into eighths
- 4 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
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
- Roast bones in the preheated oven until well-browned
- about 75 minutes.
- While bones are roasting
- drizzle oil onto a baking sheet. Spread onion
- carrots
- and celery onto baking sheet; spread tomato paste over the vegetables and mix to coat.
- Roast vegetable mixture in the preheated oven until vegetables are well-browned
- about 45 minutes.
- Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot.
- Pour 2 cups water into the bones roasting pan
- set the pan over high heat
- and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid into the stockpot with the bones.
- Bring bones
- vegetables
- and water in the stockpot to a boil
- reduce heat to low
- and simmer gently
- skimming foam as necessary
- until meat and all connective tissue is completely off the bones
- about 18 hours.
- Set a colander over a bowl and ladle vegetables
- bones
- and meat into colander. Discard vegetables
- bones
- and meat; return any broth to the stockpot.
- Bring broth to a boil; cook at a boil until liquid reduces to approximately 1 gallon in volume
- 30 minutes to 1 hour.
- Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature. Cover the container with a lid or plastic wrap and chill in the refrigerator until demi-glace is cold and set
- 8 hours to overnight.
- Scrape and discard any fat from the surface of set demi-glace. Turn demi-glace out onto a work surface. Cut into 16 blocks
- wrap each block in plastic wrap
- and place wrapped blocks in a resealable plastic bag. Store in the freezer.
Prep Time: 30 mins
Cook Time: 19 hrs 45 mins
Total Time: 1 day
Servings: 36