Demi Glace

540 mins
Serves 1
facebook.com

Directions

  1. 1Place veal bones evenly spread on baking sheets, ensuring they don't overlap.
  2. 2Place veal bones evenly spread on baking sheets, ensuring they don't overlap.
  3. 3Place veal bones evenly spread on baking sheets, ensuring they don't overlap.
  4. 4Roast the veal bones in the oven at 450°F (232°C) for a total of an hour and 20 minutes.
  5. 5Roast the veal bones in the oven at 450°F (232°C) for a total of an hour and 20 minutes.
  6. 6Roast the veal bones in the oven at 450°F (232°C) for a total of an hour and 20 minutes.
  7. 7Chop 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.
  8. 8Chop 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.
  9. 9Chop 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.
  10. 10Transfer the roasted bones into the biggest pot available, then cover them with about 3 gallons of cold water.
  11. 11Transfer the roasted bones into the biggest pot available, then cover them with about 3 gallons of cold water.
  12. 12Transfer the roasted bones into the biggest pot available, then cover them with about 3 gallons of cold water.
  13. 13Drain the rendered fat from one of the roasting pans and add the chopped vegetables and mushrooms into that pan with the rendered veal tallow.
  14. 14Drain the rendered fat from one of the roasting pans and add the chopped vegetables and mushrooms into that pan with the rendered veal tallow.
  15. 15Drain the rendered fat from one of the roasting pans and add the chopped vegetables and mushrooms into that pan with the rendered veal tallow.
  16. 16Add 12 ounces of tomato paste to the vegetables.
  17. 17Add 12 ounces of tomato paste to the vegetables.
  18. 18Add 12 ounces of tomato paste to the vegetables.
  19. 19Cook the tomato paste and vegetables over low to medium heat for 8 to 10 minutes, stirring frequently. This process is called pens é.
  20. 20Cook the tomato paste and vegetables over low to medium heat for 8 to 10 minutes, stirring frequently. This process is called pens é.
  21. 21Cook the tomato paste and vegetables over low to medium heat for 8 to 10 minutes, stirring frequently. This process is called pens é.
  22. 22Transfer the cooked vegetables and tomato paste mixture from the roasting pan into the stockpot with the bones.
  23. 23Transfer the cooked vegetables and tomato paste mixture from the roasting pan into the stockpot with the bones.
  24. 24Transfer the cooked vegetables and tomato paste mixture from the roasting pan into the stockpot with the bones.
  25. 25Place 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.
  26. 26Place 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.
  27. 27Place 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.
  28. 28Add 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.
  29. 29Add 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.
  30. 30Add 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.
  31. 31Wrap 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.
  32. 32Wrap 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.
  33. 33Wrap 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.
  34. 34Place this herb and spice pouch (beggar's purse) into the stockpot with the bones and vegetables.
  35. 35Place this herb and spice pouch (beggar's purse) into the stockpot with the bones and vegetables.
  36. 36Place this herb and spice pouch (beggar's purse) into the stockpot with the bones and vegetables.
  37. 37Simmer 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.
  38. 38Simmer 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.
  39. 39Simmer 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.
  40. 40Scoop out the liquid from the stockpot and transfer it through a chinois (fine-mesh strainer) into another container or pot.
  41. 41Scoop out the liquid from the stockpot and transfer it through a chinois (fine-mesh strainer) into another container or pot.
  42. 42Scoop out the liquid from the stockpot and transfer it through a chinois (fine-mesh strainer) into another container or pot.
  43. 43Come back one more time to skim off as much fat as possible from the top of the liquid.
  44. 44Come back one more time to skim off as much fat as possible from the top of the liquid.
  45. 45Come back one more time to skim off as much fat as possible from the top of the liquid.

Ingredients

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