Veal Demi-Glacé
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 small
Onion (roughly chopped)1 cup
Wine (red burgundy)2 tbsps
Sherry (dry)1.5 tsps
Ground Black Pepper1 tsp
Salt1 tbsp
CornstarchDirections:
1
Preheat oven to 350°F
2
Spread bones, carrot, onion, and celery on rimmed baking sheet
3
Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour
4
Transfer roasted vegetables and bones to 5-quart stockpot
5
Add 2 quarts (8 cups) water and bouquet garni and bring to boil
6
Reduce heat and simmer gently, uncovered, until liquid measures approximately 2 cups, about 2 hours
7
Remove and discard bones and bouquet garni
8
Strain out vegetables and reserve liquid (glace de viande)
9
Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat)
10
Spray large sauté pan with canola oil and warm over medium heat
11
Add shallots and garlic and cook, stirring, until shallots are translucent
12
Add wine and sherry and simmer, stirring and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 4 minutes
13
Add glace de viande and 3/4 cups water
14
Bring to boil and simmer until demi-glace measures about 2 cups, about five minutes
15
Season with salt and pepper
16
In small bowl, stir together cornstarch and 1 tablespoon water to form paste
17
Stir paste into demi-glace and simmer until thickened, about 1 minute more
18
May be used as base for soups and sauces or as garnish for dishes such as Turkey Breast Medallions with Tomato Jam
19
Preheat oven to 350°F
20
Spread bones, carrot, onion, and celery on rimmed baking sheet
21
Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour
22
Transfer roasted vegetables and bones to 5-quart stockpot
23
Add 2 quarts (8 cups) water and bouquet garni and bring to boil
24
Reduce heat and simmer gently, uncovered, until liquid measures approximately 2 cups, about 2 hours
25
Remove and discard bones and bouquet garni
26
Strain out vegetables and reserve liquid (glace de viande)
27
Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat)
28
Spray large sauté pan with canola oil and warm over medium heat
29
Add shallots and garlic and cook, stirring, until shallots are translucent
30
Add wine and sherry and simmer, stirring and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 4 minutes
31
Add glace de viande and 3/4 cups water
32
Bring to boil and simmer until demi-glace measures about 2 cups, about five minutes
33
Season with salt and pepper
34
In small bowl, stir together cornstarch and 1 tablespoon water to form paste
35
Stir paste into demi-glace and simmer until thickened, about 1 minute more
36
May be used as base for soups and sauces or as garnish for dishes such as Turkey Breast Medallions with Tomato Jam