Veal Demi Glacé

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

25 peppercorns

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

1. 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.

2. Slice 2 onions in half, with skins on, plaimagece 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.

3. Rough cut the rest of the onions, carrots and celery and roast until browned and softened. About an hour or so.

4. 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.

5. Simmer for 3 days. Strain and refrigerate.

6. Remove the fat from the top.

7. Reduce to 1/3 of starting volume.

8. 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.

Bolognese a/k/a Meat Sauce a/k/a More Please….

Showing the parmesan rind.
Bolobnese, showing the parmesan rind.

One of life’s truisms is that everyone loves pasta, don’t let them tell you otherwise – that is just an attempt to make you walk away from the pasta bowl to save more for them.  Honestly.

Even so, not everyone loves the same kind of pasta.  Some like their noodles al dente (“toothy), others mushy (not me!).  Some like red sauces, some white.  Some red sauces have sugar added, others would rather gnaw on a pine cone.  Some choose a smooth marinara, others a chunky Bolognese.  This recipe is in that last category, a nice, chunky Bolognese – with no sugar added.

If you follow any of my recipes, you are probably aware that I consider a recipe more of an advisory opinion that a “you must do this….this way….now”.  And that is quite true with sauces, partially for the reasons set forth above:  everyone has their own preferences.  So, here comes by basic recipe.  You can add, subtract and substitute all day long and make it your own.  But I suggest beginning at the beginning.  Make this base, what I consider “essential” recipe, then modify it to your own liking.  Oh, and this recipe makes 6 quarts of deliciousness.  As you will see below, I use my vacuum sealer  to make individual quart bags to freeze for later.  They lay flat, and thaw quickly, but you can also use mason jars.  I do not suggest storing red sauce in any of your plastic containers (to be honest, I don’t recommend plastic containers at all), because the sauce will stain the containers and depending on quality, you may even end up with a chemical taste in your sauce.  Ew. (Jimmy?  Jimmy Falon??  Where are you?)

Continue reading “Bolognese a/k/a Meat Sauce a/k/a More Please….”