D E M I — G L A C E
Ingredients
3 tbsp oil (for the bones)
12 lb veal bones
1/2 cup tomato paste
3 large carrots
2 large onions
1 head garlic
3 ribs celery
2 whole leeks
3 tbsp oil (for the vegetables)
Method
Step 1: Roasting the Bones and Vegetables
To start, preheat the oven to 450º Fahrenheit.
Drizzle the oil into a roasting pan large enough to hold the veal bones in a single layer. Place the bones into the pan and roast for about 45 minutes to an hour.
After about 45 minutes check the bones.
If they have started to brown and caramelise, flip them over and smear the bones with tomato paste. Roast again for another 15 minutes. Once the bones are out of the oven, roast the vegetables for 40 to 50 minutes. Check and stir them after about 20 minutes to make sure they’re getting a nice, even colour.
Step 2: Making the Stock
1 cup full-bodied red wine
8 to 10 qt cold water
1 tbsp whole peppercorns
3 sprigs fresh thyme
4 bay leaves
To begin the stock, place the roasted bones into a 10 to 12 quart/liter stock pot.
Pour off the excess fat from the roasting pan and discard.
Place the roasting pan onto the stove top and over medium heat and deglaze the pan with the red wine.
Pour the liquid and all of the sucs (all of the little brown bits) into the stock, along with the bones.
Add the roasted vegetables and just enough water to cover all of the ingredients by about 2 to 3 inches.
As the stock reduces, you may need to add a bit more cold water to ensure that the bones are always covered.
Next, add the peppercorns, thyme and bay leaves.
Bring the stock to a quick boil over medium-high heat, then immediately turn the heat down to low.
While the stock simmers, skim the fat and foam off the top, as needed.
After approximately 8 hours, use a slotted spoon to lift out the bones and vegetables. Place them into a strainer that is resting inside another bowl.
Strain the liquid through a fine mesh sieve into a clean pot.
Discard the bones and vegetables once they have cooled.
Skim the fat from the stock using a ladle or cool the stock and let the fat harden in the refrigerator. Remove it once it has solidified.
Step 3: Making the Demi-Glace
To make the demi-glace (or glace de viande), the stock needs to be reduced.
Bring the veal stock to a boil and then lower the heat so the stock simmers.
Let reduce for about another two hours or until the liquid is reduced by half.
Once it has reduced by half, it should be quite a bit darker and thicker in consistency.
If you are not using the demi right away, it is best to pour the demi-glace into a flat casserole dish and and cool.
Once cooled, refrigerate until the demi-glace has set.
Then portion the demi-glace into 3 to 4 inch squares and freeze.
