Demi-Glace

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 ribss celery , cut into 2-inch pieces
• 1 can tomato paste , 6 ounce
• 10 quartss cold water
• 2 cups cold water

Instructions

1. 1

   Gather all ingredients.

2. 2

   Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.

3. 3

   Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.

4. 4

   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.

5. 5

   Roast vegetables on another rack in the oven until well-browned, about 45 minutes.

6. 6

   Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.

7. 7

   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.

8. 8

   Pour liquid and browned bits into the stockpot.

9. 9

   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.

10. 10

    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.

11. 11

    Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.

12. 12

    Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes.

13. 13

    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.

14. 14

    Scrape and discard any fat from the surface.

15. 15

    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.

16. 16

    Enjoy!