Originally posted by mwagner7700:
Post away, PH
OK, you asked for it. Veal Demi-Glace
Start with good veal stock. Veal Stock
(Makes 4 quarts)
1/4 cup vegetable oil
8 pounds veal bones, cut into 3-inch chunks, rinsed and patted dry
1 large white onion, peeled and cut into 1-inch chunks
2 large carrots, scrubbed and cut into 1-inch chunks
2 celery ribs, cut into 1-inch chunks
1/4 cup tomato paste
6 quarts cold water
1 bay leaf
5 fresh parsley sprigs
10 black peppercorns
1 cup dry red wine
1. Preheat the oven to 450 degrees F.
2. Heat the oil until it ripples in a large, nonreactive roasting pan set over high heat. Add the veal bones, onion, carrots, celery, and tomato paste and toss to combine. Roast in the oven, stirring occasionally, until the bones are golden brown on all sides, 45 to 60 minutes.
3. Transfer the bones and vegetables to a large, nonreactive stockpot. Add the water, bay leaf, parsley and peppercorns. Pour off and discard any excess fat from the roasting pan; place the roasting pan over medium heat. Add the wine to the pan to deglaze it, scraping up any browned bits and drippings that stick to the bottom. Add the wine mixture to the stockpot.
4. Bring the stock to a boil over high heat. Reduce the heat to low and simmer gently until rich and flavorful, 4 to 6 hours. Skim off and discard
any foam that rises to the surface during cooking. Check the pot
occasionally to make sure the bones are always covered with water; add
more water if necessary.
5. Strain the stock through a fine mesh strainer or a double layer of dampened cheesecloth into a metal or heatproof glass container; discard the solids. Use immediately or let cool to room temperature. Skim off any fat that rises to the top. Cover and refrigerate for up to 1 week. Bring the stock to a rolling boil before using. To freeze the stock, divide among smaller containers, leaving about 1/2 inch of headspace. Cover, label, and date the containers. The stock can be frozen for up to 2 months.
Next make your demi-glace:
Place the stock in a large stockpot set over medium heat. Bring the stock to a gentle simmer. Reduce the heat and simmer until the stock is reduced by half, 2 to 3 hours. From time to time, using a ladle, skim off any foam that appears on the top of the stock. This will prevent the demi-glace from becoming clouded.
Transfer the stock to a smaller saucepan and continue to simmer until the stock is reduced to a syrup, 1 to 2 hours longer.
Use immediately or let cool to room temperature. Divide the demi-glace into smaller portions (such as into an ice cube tray). Cover with plastic wrap and freeze until solid. Remove the cubes and wrap individually or place in a freezer bag. Cover, label, and date. Freeze for up to 6 months.
I have purchased store bought demi-glace, and used a couple other "shortcut" methods, but there is no comparison to the real thing. I found this recipe at a site called labellecuisine.com, and this demi-glace is the foundation to my world famous osso bucco.
Do not be intimidated, as the only hard part about this recipe is the time involved. It actually requires some serious planning for anyone with a day job, as the reduction process is pretty time consuming. Well worth the effort. The richness and concentration of flavors is fantastic!