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10 pounds veal bones (joint and marrow bones)
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1 tablespoon vegetable oil
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3 medium onions, cut into eighths
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4 medium carrots, cut into 2-inch pieces
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4 ribs celery, cut into 2-inch pieces
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1 (6 ounce) can tomato paste
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10 quarts cold water
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2 cups cold water
Demi-Glace
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.
Recipes · Side Dish · Sauces and Condiments · Sauces
| Prep Time: 40 mins |
| Cook Time: 20 hrs |
| Total Time: 1 day 5 hrs 10 mins |
| Additional Time: 8 hrs 30 mins |
| Servings: 32 |
| Yield: 16 1-cup blocks |
Ingredients
Ingredients List
Directions
Preheat the 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 1 hour 15 minutes.
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.
Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
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. Pour liquid and browned bits into the stockpot.
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.
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.
Bring broth to a boil. Boil until broth 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, 30 to 45 minutes. 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.
Scrape and discard any fat from the surface. 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.
Chef's Note:
While the stock is simmering for 18 hours, the level will drop a few inches in the pot. This is fine, but if it seems like the liquid level is getting too low, add a few cups of water.
Editor's Note:
The nutrition data for this recipe includes the full amount of bones and vegetables. The actual amount consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts
| 17 | Calories |
| 1g | Fat |
| 3g | Carbs |
| 1g | Protein |