DEMI-GLACE
This is my technique for veal demi-glace, and there's not much to it. I'm going for a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. I don't do the classic roux-based espagnole sauce, which is traditionally mixed with veal stock and reduced by half.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P1DT5h15m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat 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 75 minutes.
- While bones are roasting, drizzle oil onto a baking sheet. Spread onion, carrots, and celery onto baking sheet; spread tomato paste over the vegetables and mix to coat.
- Roast vegetable mixture in the preheated oven until vegetables are well-browned, about 45 minutes.
- Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot.
- Pour 2 cups water into the bones roasting pan, set the pan over high heat, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid into the stockpot with the bones.
- Bring bones, vegetables, and water in the stockpot to a boil, reduce heat to low, and simmer gently, skimming foam as necessary, until meat and all connective tissue is completely off the bones, about 18 hours.
- Set a colander over a bowl and ladle vegetables, bones, and meat into colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
- Bring broth to a boil; cook at a boil until liquid 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. Cover the container with a lid or plastic wrap and chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
- Scrape and discard any fat from the surface of set demi-glace. Turn demi-glace out onto a work surface. Cut into 16 blocks, wrap each block in plastic wrap, and place wrapped blocks in a resealable plastic bag. Store in the freezer.
Nutrition Facts : Calories 19.2 calories, Carbohydrate 3.6 g, Fat 0.5 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 57.6 mg, Sugar 1.9 g
DEMI-GLACE
Provided by Robert Irvine : Food Network
Time 8h30m
Yield About 8 cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
- Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
- While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
- Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
- In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
- When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.
VEAL DEMI-GLACé
Steps:
- Preheat oven to 350°F. Spread bones, carrot, onion, and celery on rimmed baking sheet. Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour.
- Transfer roasted vegetables and bones to 5-quart stockpot. Add 2 quarts (8 cups) water and bouquet garni and bring to boil. Reduce heat and simmer gently, uncovered, until liquid measures approximately 2 cups, about 2 hours. Remove and discard bones and bouquet garni. Strain out vegetables and reserve liquid (glace de viande). Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat).
- Spray large sauté pan with canola oil and warm over medium heat. Add shallots and garlic and cook, stirring, until shallots are translucent. Add wine and sherry and simmer, stirring and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 4 minutes. Add glace de viande and 3/4 cups water. Bring to boil and simmer until demi-glace measures about 2 cups, about five minutes. Season with salt and pepper.
- In small bowl, stir together cornstarch and 1 tablespoon water to form paste. Stir paste into demi-glace and simmer until thickened, about 1 minute more. May be used as base for soups and sauces or as garnish for dishes such as Turkey Breast Medallions with Tomato Jam .
BEEF GLACE DE VIANDE (OFTEN INCORRECTLY CALLED DEMIGLACE)
Demiglace is actually any rich stock or broth that is reduced by half or three-quarters to enrich it; it is normally still a relatively thin liquid. Glace de viande is made the same way, but it is normally reduced by a factor of 8-10, has a thick syrupy or paste-like consistency, and is much richer. Glace de viande can sometimes be purchased, but is expensive, $30-40 per pint, and if you look at the list of ingredients, often has additives and other adulterants, which make it easier to make. This recipe is "the real thing", is easy to make, though time consuming, and much cheaper than the imitations you can buy. A little goes a long, long way, and it stores indefinitely in the freezer. Just knock off a couple tablespoonfuls, and add to any sauce to flavor it.
Provided by Toby Jermain
Categories Roast Beef
Time P1DT5h
Yield 2 cups
Number Of Ingredients 12
Steps:
- You may have to ask the butcher to order these for you if he doesn't stock them.
- At the very least, he will probably have them in back, and you will have to ask for them; they wont be in the display case.
- Place rack in middle of oven, and preheat broiler on high or preheat oven to 500 degrees F.
- Lightly rub the marrow bones with olive oil, and place in a roasting pan.
- Place in oven, and broil or roast until nicely browned on all sides, turning regularly, and watching closely so they do not burn.
- Remove from oven, and pour any grease and olive oil from roasting pan into a large (at least 12 quart) stock pot, adding more olive oil as needed, and setting bones aside.
- Heat pot over high heat, add all of the vegetables, except the tomatoes and parsley, and cook until surfaces are browned and charred in places.
- Add tomatoes, and cook a couple minutes longer.
- Transfer veggies to pan with bones.
- Add a little more olive oil to pot if necessary, and brown the pieces of roast on all sides.
- Add the bones and veggies to the pot, and fill three-quarters full with cold water.
- Heat the roasting pan on the stovetop, and add a couple cups of white wine or water to deglaze, scraping up all browned bits on the bottom of the pan, and add this to the stock pot.
- Add the parsley, bay leaves, and peppercorns to the pot, and bring to a slow boil, skimming off any scum that rises to the surface.
- Add more water to bring level to 1" from top of pot, and return to a boil.
- Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
- Simmer for at least 24 hours, adding more water every couple of hours as needed.
- While sleeping, just reduce the heat slightly, cover completely, and go to bed; top up with water, increase heat, and return to a boil in the morning.
- When done cooking, skim as much grease as possible from surface, and strain the broth into another container, pressing gently on the solids to extract as much stock as possible.
- Discard solids.
- Scrub pot well, and return to stovetop.
- Degrease stock as completely as possible, and return to the pot.
- You should have 4-5 quarts of stock at this point.
- Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-2½ cups of thick syrup or paste remains).
- You only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesnt burn dry.
- Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
- Squeeze out all air, seal, and press to flatten.
- Refrigerate until solidified, then freeze until needed.
- To Use: Use in any recipe that calls for glace de viande or just a small amount of demiglace (which is probably calling for demiglace in error; they really mean glace de viande).
- If the recipe calls for more than a couple tablespoons of demiglace, it probably really means demiglace.
- Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp.
- Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce.
- Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande= about 5 fl oz stock).
DEMI-GLACE OR SEMI-DEMI-GLACE (SIMPLE REDUCTION AND 2 CHEATS)
Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to the considerable effort involved in making the traditional demi-glace, this simple stock reduction is a common substitute. Julia Child referred to this as a "semi-demi-glace".
Provided by littleturtle
Categories Sauces
Time 12h3m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a large saucepan, bring stock to a boil.
- Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
- It has reduced to demi-glace if it thoroughly coats the back of the spoon.
- *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
- **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.
Nutrition Facts : Calories 135.4, Fat 4.2, SaturatedFat 2.1, Sodium 7194.5, Carbohydrate 0.8, Protein 22.1
More about "veal demi glacé recipes"
VEAL DEMI-GLACE | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Preheat the oven to 500 degrees. Place a large roasting pan in the oven for 10 minutes to preheat. Add the com oil and veal knuckles and roast for 25 minutes. Stir the bones and roast for another 5 minutes. Add the remaining ingredients, except the water, and stir. Roast for 15 minutes more.
- Remove the pan from the oven and pour off any excess fat. Transfer the contents to a large pot and add the gallon of water. Place over high heat and bring to a boil, skimming off the impurities as they rise. Adjust the heat so the liquid is at a steady simmer. Cook for 3 hours.
- Strain through a fine-mesh sieve. Degrease the stock by ladling off the grease as it rises to the top.
- If you have more than 1 quart of stock, place it in a clean pot and boil until reduced to 1 quart. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
WOLFGANG PUCK’S VEAL DEMI-GLACE RECIPE: HOW TO MAKE
From masterclass.com
3.2/5 (41)Category SauceCuisine FrenchTotal Time 2 hrs 45 mins
- 1. __Make the veal stock__: Preheat the oven to 500°F. Place the bones on a roasting pan for 45 minutes. Add celery, carrots, onions, garlic, peppercorns, thyme, rosemary, and bay leaves, and roast for another 20 minutes. Deglaze the pan with red wine and add tomato paste. Place the ingredients into a stockpot or pressure cooker, including the red wine and scraps from the bottom of the pan. Add 4 qt of water. If making on the stovetop, let your stock cook on low heat for 5–6 hours. If using a pressure cooker, close and lock the pressure cooker, and cook for 1 hour and 30 minutes, then let sit for 20 minutes.
- 2. __Make the veal demi-glace__: When the stock is done cooking, strain into a large saucepot. Simmer stock uncovered over medium-high heat until it is reduced by half. Transfer to smaller containers or an ice cube tray.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
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