Demi-Glace Recipe: Part 1 - Veal Stock and the Reduction

veal bones

💰Cheaper: beef bones

Beef bones are more accessible and less expensive.

red wine

💰Cheaper: white wine

White wine can be used for a lighter flavor.

tomato paste

💰Cheaper: canned tomatoes

Canned tomatoes can provide a similar flavor profile.

black peppercorns

💰Cheaper: ground black pepper

Ground black pepper is more readily available.

Preheat the oven to 450°F.

Place 10 lbs of veal bones in a large roasting pan.

On a lightly oiled sheet pan, add large chunks of onions, celery, and carrots.

Spoon in 1 small can of tomato paste and smear it over the vegetables using hands.

Transfer the bones and smeared vegetables into the oven and roast until well browned, about 45 minutes to 1 hour, until the tips of the onions start turning black.

Once the vegetables are browned, transfer them into a large stock pot (20-24 quarts).

Pour in 10 quarts of cold fresh water into the stock pot with the vegetables.

Remove the browned bones from the oven and add them to the stock pot.

Put the stock pot on high heat to bring it to a boil.

Deglaze the roasting pan with a couple cups of cold water over medium to medium-high heat, scraping the bottom to dissolve the caramelized bits.

Add the deglazed liquid from the roasting pan into the stock pot.

Do not add salt or bouquet garni at this stage.

Bring the stock pot to a boil or an enthusiastic simmer, skimming foam if necessary.

Reduce the heat to low to maintain a gentle simmer for 18 to 24 hours, checking back to ensure small bubbles are breaking the surface.

After 18 hours, check that the bones are completely bare with no connective tissue left.

Carefully remove all chunks using a strainer set over a bowl, allowing the liquid to drip back into the pot.

Crank the heat back up to high and bring the liquid back to a boil, reducing it down to 1 gallon or less.

Cooking Techniques

Equipment Needed

Spice Level: