Demi Glace

Name: Demi Glace
Total time: 540 min
Cuisine: French
Ingredients: 16 pounds veal bones; 1 pound yellow onions; 3 ribs celery; 3 carrots carrots; 1 thickly sliced leek; 1 large cut celeriac root; 1 thickly sliced parsnip; 1 pint mushrooms; 12 ounces tomato paste; 3 gallons cold water; 1.5 cups dry red wine; 4 sprigs thyme sprigs; 3 cloves garlic cloves; 1 leaf bay leaf; 15 peppercorns peppercorns; 4 stems parsley stems; butcher's twine

Serves 1

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Demi Glace

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Serves 1

Directions

1Place veal bones evenly spread on baking sheets, ensuring they don't overlap.
2Roast the veal bones in the oven at 450°F (232°C) for a total of an hour and 20 minutes.
3Chop 1 pound (or 4) yellow onions, 3-4 ribs of celery, 3-4 carrots, 1 thickly sliced leek, 1 large cut celeriac root, and 1 thickly sliced parsnip. Add a pint of mushrooms.
4Transfer the roasted bones into the biggest pot available, then cover them with about 3 gallons of cold water.
5Drain the rendered fat from one of the roasting pans and add the chopped vegetables and mushrooms into that pan with the rendered veal tallow.
6Add 12 ounces of tomato paste to the vegetables.
7Cook the tomato paste and vegetables over low to medium heat for 8 to 10 minutes, stirring frequently. This process is called pens é.
8Transfer the cooked vegetables and tomato paste mixture from the roasting pan into the stockpot with the bones.
9Place the roasting pan back on the burner over medium heat and deglaze with 1.5 cups of dry red wine, scraping all the fond off the bottom and sides.
10Add 4-6 thyme sprigs, 3-4 garlic cloves, 1 bay leaf (optional), 15-18 peppercorns, and 4-6 parsley stems to the center of a 1.5-foot square piece of cheesecloth.
11Wrap the herbs and spices in the cheesecloth, bringing all corners together to form a pouch, and tie a double knot around it using butcher's twine.
12Place this herb and spice pouch (beggar's purse) into the stockpot with the bones and vegetables.
13Simmer the stock for 6 to 8 hours over low to medium heat, maintaining a temperature of 170-180°F (77-82°C) with a few bubbles popping up.
14Scoop out the liquid from the stockpot and transfer it through a chinois (fine-mesh strainer) into another container or pot.
15Come back one more time to skim off as much fat as possible from the top of the liquid.

Ingredients

16 pounds veal bones
1 pound yellow onions
3 ribs celery
3 carrots carrots
1 thickly sliced leek
1 large cut celeriac root
1 thickly sliced parsnip
1 pint mushrooms
12 ounces tomato paste
3 gallons cold water
1.5 cups dry red wine
4 sprigs thyme sprigs
3 cloves garlic cloves
1 leaf bay leaf
15 peppercorns peppercorns
4 stems parsley stems
butcher's twine

Equipment

ovenlarge potknifecutting boardroasting panwooden spooncheeseclothstrainerladleanother pot or container

Tips

Evenly spread the bones in the roasting pans and avoid overlapping them to ensure even roasting.
The process of cooking tomato paste into the vegetables is called pensée, which is crucial for flavor development.
When deglazing, scrape all the fond (browned bits) off the bottom and sides of the pan to incorporate maximum flavor into the sauce.
When simmering the stock, maintain a temperature of 170-180°F (77-82°C) with a few bubbles popping up. Avoid a rolling boil.
Skim off as much fat as possible from the surface of the stock during and after simmering to achieve a clearer and richer final product.

Demi Glace

Serves 1

facebook.com

Demi Glace

facebook.com

Serves 1

Directions

1Place veal bones evenly spread on baking sheets, ensuring they don't overlap.
2Roast the veal bones in the oven at 450°F (232°C) for a total of an hour and 20 minutes.
3Chop 1 pound (or 4) yellow onions, 3-4 ribs of celery, 3-4 carrots, 1 thickly sliced leek, 1 large cut celeriac root, and 1 thickly sliced parsnip. Add a pint of mushrooms.
4Transfer the roasted bones into the biggest pot available, then cover them with about 3 gallons of cold water.
5Drain the rendered fat from one of the roasting pans and add the chopped vegetables and mushrooms into that pan with the rendered veal tallow.
6Add 12 ounces of tomato paste to the vegetables.
7Cook the tomato paste and vegetables over low to medium heat for 8 to 10 minutes, stirring frequently. This process is called pens é.
8Transfer the cooked vegetables and tomato paste mixture from the roasting pan into the stockpot with the bones.
9Place the roasting pan back on the burner over medium heat and deglaze with 1.5 cups of dry red wine, scraping all the fond off the bottom and sides.
10Add 4-6 thyme sprigs, 3-4 garlic cloves, 1 bay leaf (optional), 15-18 peppercorns, and 4-6 parsley stems to the center of a 1.5-foot square piece of cheesecloth.
11Wrap the herbs and spices in the cheesecloth, bringing all corners together to form a pouch, and tie a double knot around it using butcher's twine.
12Place this herb and spice pouch (beggar's purse) into the stockpot with the bones and vegetables.
13Simmer the stock for 6 to 8 hours over low to medium heat, maintaining a temperature of 170-180°F (77-82°C) with a few bubbles popping up.
14Scoop out the liquid from the stockpot and transfer it through a chinois (fine-mesh strainer) into another container or pot.
15Come back one more time to skim off as much fat as possible from the top of the liquid.

Ingredients

16 pounds veal bones
1 pound yellow onions
3 ribs celery
3 carrots carrots
1 thickly sliced leek
1 large cut celeriac root
1 thickly sliced parsnip
1 pint mushrooms
12 ounces tomato paste
3 gallons cold water
1.5 cups dry red wine
4 sprigs thyme sprigs
3 cloves garlic cloves
1 leaf bay leaf
15 peppercorns peppercorns
4 stems parsley stems
butcher's twine

Equipment

ovenlarge potknifecutting boardroasting panwooden spooncheeseclothstrainerladleanother pot or container

Tips

Evenly spread the bones in the roasting pans and avoid overlapping them to ensure even roasting.
The process of cooking tomato paste into the vegetables is called pensée, which is crucial for flavor development.
When deglazing, scrape all the fond (browned bits) off the bottom and sides of the pan to incorporate maximum flavor into the sauce.
When simmering the stock, maintain a temperature of 170-180°F (77-82°C) with a few bubbles popping up. Avoid a rolling boil.
Skim off as much fat as possible from the surface of the stock during and after simmering to achieve a clearer and richer final product.