Classic Veal Demi-Glace

Follow our step-by-step guide on how to make Classic Veal Demi-Glace.

1. Step 1

   Begin by assembling all your ingredients for a seamless cooking experience.

2. Step 2

   Preheat your oven to a sizzling 450°F (230°C) and arrange the veal bones in a roasting pan.

3. Step 3

   Allow the bones to roast in the hot oven until they achieve a rich, golden-brown color, which should take about 1 hour and 15 minutes.

4. Step 4

   While the bones are transforming in the oven, take a baking sheet and drizzle it with vegetable oil.

5. Step 5

   Toss in chopped onions, carrots, and celery, then generously spread tomato paste over the top.

6. Step 6

   Mix everything together until the vegetables are thoroughly coated in the oil and paste.

7. Step 7

   Roast these vibrant veggies on a separate rack in the oven until they are beautifully browned, approximately 45 minutes.

8. Step 8

   Once the bones and vegetables are ready, transfer them to a large stockpot.

9. Step 9

   Pour in 10 quarts of cold water and place the pot over medium-high heat.

10. Step 10

    In the meantime, pour 2 cups of cold water into the roasting pan that held the bones.

11. Step 11

    Set this pan on the stovetop over high heat, bringing the liquid to a boil while scraping up the flavorful browned bits from the bottom with a wooden spoon.

12. Step 12

    Pour this liquid, along with the browned bits, into the stockpot with the bones and vegetables.

13. Step 13

    Bring the mixture in the stockpot to a boil, then reduce the heat to low, allowing it to simmer gently.

14. Step 14

    As it simmers, skim off any foam that rises to the surface, and let it cook until the meat and connective tissues have completely dissolved from the bones, which will take about 18 hours.

15. Step 15

    Once the simmering is complete, set a colander over a bowl and ladle the contents of the pot into the colander, discarding the solids while returning the broth to the stockpot.

16. Step 16

    Bring the broth to a boil and let it reduce until it reaches about 1 gallon in volume, which should take around 30 minutes to 1 hour.

17. Step 17

    Strain the broth through a fine-mesh strainer into a large container placed in an ice bath, allowing it to chill to room temperature, which will take about 30 to 45 minutes.

18. Step 18

    Once cooled, cover the container with a lid or plastic wrap and refrigerate until the demi-glace is cold and set, typically taking about 8 hours to overnight.

19. Step 19

    After chilling, scrape off and discard any fat that has formed on the surface.

20. Step 20

    Finally, turn the demi-glace out onto a clean work surface and cut it into 16 blocks.

21. Step 21

    Wrap each block in plastic wrap and store them in a resealable plastic bag in the freezer for future culinary adventures.

22. Step 22

    Enjoy the rich, homemade demi-glace that elevates your dishes to gourmet status!.