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 ribss celery , cut into 2-inch pieces
- 1 , 6 ounce
- 10 quartss cold water
- 2 cups cold water
Instructions
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1
Gather all ingredients.
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2
Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
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3
Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.
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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.
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5
Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
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6
Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
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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.
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8
Pour liquid and browned bits into the stockpot.
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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.
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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.
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11
Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
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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.
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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.
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14
Scrape and discard any fat from the surface.
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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.
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16
Enjoy!
Nutrition Facts
Per serving
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