Demi-Glace
Veal Condiments French Sauces and Salsa
The secret of professional chefs: demi-glace, an excellent base for sauces. I made it in the modern version, without flour, with the idea that flour can be added to each dish individually if needed. The steps are identical to preparing the beef stock that I posted here, except that the next day the stock is simmered for several more hours until it reduces substantially.
Ingredients
2.5 kg veal/beef bones (1 kg beef bones, 1 kg veal breast with bone, 500g beef brisket with bone)
1 tablespoon tomato paste
2 tablespoons vinegar
2 carrots
1 large onion
1 piece celery root (about 150g)
2 bay leaves
1 bunch parsley
3-4 sprigs thyme
1 sprig rosemary
1/2 tablespoon black peppercorns
1 teaspoon salt
How to prepare demi-glace
- Arrange the bones in a single layer in a large roasting pan and roast at maximum heat for 1 hour.
- Put the remaining ingredients in a large pot (a wide one, don't use a tall one), with the vegetables cut into large pieces. Place the roasted meat on top.
Add cold water, just enough to perfectly cover the meat and vegetables. Add the salt. - Simmer over low heat for about 7 hours. The stock must never boil vigorously, just gently bubble, otherwise it will turn cloudy! Don't stir the pot at all during this time! Don't add more water after it starts simmering! The only thing you need to do is skim the stock occasionally.
- Strain the stock using a strainer lined with double-layered cheesecloth.
- When the strained stock cools down, refrigerate until the next day. Remove all the fat that has solidified on top and discard it. The stock will look similar to aspic.
- Put the stock in a pot and simmer again over low heat for 3 hours, until reduced by more than half.
- Strain the reduced stock through cheesecloth. Refrigerate until it sets. It will look like jelly. It keeps for 2 weeks in the refrigerator and 6 months in the freezer.
Demi-Glace
Demi-Glace