demi-glace

Name: demi-glace
Prep time: 30 min
Cook time: 30 h
Total time: 30 h 30 min
Ingredients: 7-8 lbs meaty veal bones; 1 onion (coarsely chopped); 2-3 shallots (coarsely chopped (or another onion)); 1 leek (coarsely chopped); 2-3 carrots (coarsely chopped); 4 oz tomato paste; 2-3 sprigs of thyme ( - wrapped in a bit of cheesecloth); enough water to cover the bones - topping up as required

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Prep Time: 30 minutes

Cook Time: 1800 minutes

Total: 1830 minutes

Servings: 2

Cost: $6.14 /serving

Author : romain | glebekitchen

Ingredients

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7-8 lbs meaty veal bones1 onion (coarsely chopped)2-3 shallots (coarsely chopped (or another onion))1 leek (coarsely chopped)2-3 carrots (coarsely chopped)4 oz tomato paste2-3 sprigs of thyme (- wrapped in a bit of cheesecloth)enough water to cover the bones - topping up as required

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Instructions

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Step 1

Heat your oven to 375F.

Step 2

Spread the bones in an even layer on a sturdy baking sheet and roast for 90 minutes. Make sure your baking sheet has sides at least 3/4" high as the bones will throw a lot of fat.

Step 3

Remove fat and sprinkle the carrots, onions, shallots and leeks overtop. Roast another 30 minutes or so.

Step 4

Place bones and aromatics in a large stock pot, add the tomato paste and thyme and simmer gently (I mean gently) for around 18-24 hours.

Step 5

Remove from heat. Let cool slightly, remove bones and strain through a fine strainer.

Step 6

Let cool completely. Skim any surface fat.

Step 7

Return to a pot and simmer gently to a final volume of 2-3 cups.

Step 8

Portion demi-glace in an ice cube tray and freeze. Place cubes in a zip loc bag or better yet vacuum pack 3 or 4 cubes per package.