Veal Stock Demi Glace Recipes

DEMI-GLACE

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 STOCK / DEMI GLACE

Steps:

• 1. Set your oven to 225 degrees celsius (430F).
• 2. Place your bones on a tray and set them in the oven. You can use multiple trays at the same time if your oven is not big enough.
• 3. Cut all your vegetables into Mire Poix (rough cut). Leave the garlics unless you want to cut them as well.
• 4. Crush the garlic from above with a thick knife, turn it 90 degrees and split it heightwise (so you have cut through each the cloves)
• 5. When your bones start to brown a bit, take them out and pour your vegetables (ecxept tomatoes if you included them) and garlic on the tray(s). Put the tray(s) back.
• 6. When the vegetables start to brown, thake the tray out and pour your tomato paste over the bones and vegetables. Put it back in the oven.
• 7. After 15-20 mins, take the tray out. Transfer all the content of the tray to your stock pot.
• 8. Deglace your tray with water and scrape off all the goodness that got stuck there during the roasting process. Transfer this to your pot.
• 9. Put in your herbs. I use thyme and parsley. Do not forget the bay leaves.
• 10. Pour water so it covers everything. Don't worry about the level of water. Putting too much only results in having to reduce a bit more later so it is not a big thing. It is important however that the water you put in is cold. Throw in your peppercorns.
• 11. Put the lid on and heat up the water. This could take some time if you have a large pot. Once it starts to simmer, try to tune the simmering into a state where you have a few bubbles here and there.
• Once you get the simmering going to your liking you can leave the stock to tend to itself. Check it out every now and then and see that the simmering is to your liking.
• 12. When done, pick up the bones with a tong and put them aside (you can use them to make a second batch with new vetegatbles, this is called remiage). Transfer the stock to a new container through a siv and throw the vegetables and hebs).
• For veal stock: Let the stock simmer for 6 to 10 hours and move to step 14. For demi glace, let it simmer for 12-14 hours.
• 13. Clean the stock pot from any left over meat/vegetables and pour the liquid back in. Heat it up again and remove the lid. Reduce it down to about half. Now you want a lot more heat than during the simmering.
• 14. Try to chill the stock as quickly as possible. If possible, fill your sink with ice cubes and but the stock in there. Stir the stock frequently but carefully. It is no disaster if you cannot chill it with ice so if you have to place to put the ice or didn't find any ice, skip this step. When cooled down, transfer the stock to smaller container. I usually keep them in 1-2 cup containers.

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 .