Veal Demi Glace
Every kitchen should have a great Demi glacé on hand. The depth of flavor cannot be replicated, slow roasting and time are crucial to making a deep brown, clear and shiny finished product. I make this recipe 2-3 times per year, freezing it in small batches for later use.
25 lbs. Veal Bones
8 onions with skins
6 carrots with skins
2 heads celery
3 6-oz. cans tomato paste
3 Bay leaves
2 bunches parsley STEMS ONLY. (The leaves will leave black specks in the demi that looks like burned herbs.)
Water to cover
- Preheat the oven to 350 and roast the bones for about an hour. Do not burn. Remove from oven and coat with tomato paste. Return to the oven for about 5 minutes until the paste roasts but doesn’t burn. Place the bones at the bottom of a stock pot and form a barrier between the vegetables and the pot. This will prevent a bottom burn.
- Slice 2 onions in half, with skins on, place the flat part on a sizzle plate and roast until very dark and extremely light. This adds the deep color and a richness of flavor to the demi.
- Rough cut the rest of the onions, carrots and celery and roast until browned and softened. About an hour or so.
- Add the vegetables on top of the bones and cover with water to about 4″ from the top of the pot. Add the bay leaves, peppercorns and parsley stems.
- Simmer for 3 days. Strain and refrigerate.
- Remove the fat from the top.
- Reduce to 1/3 of starting volume.
- Should make 3 Quarts. Can be frozen. If you make a large batch, portion the demi into ice cube trays and freeze in containers for future use.