This recipe is a combination of method and ingredients used in making Glace de Viande. Veal or in a pinch, beef knuckle bones are really important. Be careful, do not confuse marrow bones with knuckle bones. The knuckle bone contains a lot of gelatin and this is what creates the consistency found in demi glace. It is also what adds a lustrous velvety texture and flavor to sauces and dishes made with demi glace.
Be forewarned, this is a 3 day process, but just look at the results!
- 8 lbs veal knuckle bones
- 1 6 oz can tomato paste
- 2 tbsp oil
- 4 large Spanish onions thickly sliced
- 3 large carrots cut into 1-inch lengths
- 3 stalks celery coarsely chopped
- 1 whole celery root peeled and cut into medium sized chunks
- 1/2 bunch parsley chopped
- 2 whole bay leaf
- 10-12 sprigs thyme
- 2 cloves garlic peeled and left whole
- 8 quarts water
Gather all ingredients before starting recipe
- Preheat oven to 450°
- Drizzle oil on the bottom of a roasting pan.
- Peel and coarsely chop onions, carrots, celery root and celery stalks and drop spoons full of tomato paste on the chopped vegetables.
- Evenly coat vegetables with tomato paste and place in the pre-heated oven for about 1 hour.
- Vegetables are done when the tips begin to turn black.
- Move roasted vegetables to stock pot.
- Add about 1 cup of water to roasting pan and place roasting pan on medium heat and scrape up brown bits from the pan and add to stock pot.
- Spread veal bones in a single layer in roasting pan and place in 450° oven until the bones begin to brown or for about 1 1/2 hours.
- Move bones to stock pot with the vegetables.
- Add about 1 cup of water to roasting pan and place roasting pan on medium heat and scrape up brown bits from the pan. Add these juices to the stock pot with vegetables and veal bones.
- Pre heat oven to 185°
- Add parsley, thyme, bay leaf and garlic cloves to stock pot.
- Add 10 quarts of water to stock pot.
- Bring stock pot to a boil over high heat then reduce to a slow simmer and move covered stock pot to the 185° oven.
- Simmer the stock for about 16 hours in the oven
- The stock is ready for reduction when all the bones are free of all meat and gristle and are smooth and white.
- Remove the solids from the stock to a sieve, reserving all juices that drain from the sieve.
- Return the saved juices to the stock pot and again bring to a boil over high heat, then return to the oven at 185º for another 8 hours or until the stock has been reduced to half of the original quantity yielding 3-4 quarts.
- Pour reduced stock through a fine sieve.
- Pour sieved stock into a pan; the liquid should come up to 2" in the pan to allow for cutting into 2"x 2" pieces when set.
- Place pan into another larger pan and surround with ice packs to bring to room temperature.
- Once temperature has been reduced, cover and refrigerate.
- Once the demi glace has set, scrape off any fat from the glace before turning out.
- Turn out onto a piece of parchment paper, and cut 2" x 2" squares.
- Wrap each square in cling wrap.
- Place in zip lock bags and freeze.
- Each square yields one 1 1/2 oz serving