Demi-Glace Recipe | Modern Version (gluten free)

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.

Brush tomato puree all over the beef bones, ensuring a generous amount.

Place beef bones in the oven until well browned.

Chop onions, carrots, and celery fairly small, removing undesirable parts of the onion.

Drizzle oil over the chopped vegetables and mix well.

After 20-30 minutes, take the bones out, flip them over, and return them to the oven until the other side is browned.

Mix the vegetables again and return them to the oven until browned.

Transfer all the browned bones into a pressure cooker.

Remove excess fat from the bones and save it for other uses.

Add the chopped vegetables into the pressure cooker with the bones.

Add bay leaves and black peppercorns to the pot.

Pour enough water into the pan used for the bones to cover the bottom and scrape up the brown bits.

Add this liquid to the pressure cooker and add enough water to fully submerge all ingredients.

Put the lid on the pressure cooker and bring it to full pressure.

Cook at full pressure for 3 hours, then release the pressure before opening the pot.

Transfer solids into a colander over a bowl to collect any last liquid.

Strain everything through a fine cloth or Jcloth over a sieve.

Skim off any scum and fat that collects on top of the strained liquid.

Turn the heat to maximum and reduce the liquid until very thick.

Once thickened, scrape every last bit out of the pan into a small container.

Refrigerate for at least a couple of hours or overnight until fully set.

Cut into usable pieces for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary