This is my technique for veal demi-glace, and there's not much to it. I'm going for a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. I don't do the classic roux-based espagnole sauce, which is traditionally mixed with veal stock and reduced by half.

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Recipe Summary

prep:
30 mins
cook:
19 hrs 45 mins
additional:
9 hrs
total:
1 day
Servings:
36
Yield:
3 quarts
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.

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  • Roast bones in the preheated oven until well-browned, about 75 minutes.

  • While bones are roasting, drizzle oil onto a baking sheet. Spread onion, carrots, and celery onto baking sheet; spread tomato paste over the vegetables and mix to coat.

  • Roast vegetable mixture in the preheated oven until vegetables are well-browned, about 45 minutes.

  • Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot.

  • Pour 2 cups water into the bones roasting pan, set the pan over high heat, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid into the stockpot with the bones.

  • Bring bones, vegetables, and water in the stockpot to a boil, reduce heat to low, and simmer gently, skimming foam as necessary, until meat and all connective tissue is completely off the bones, about 18 hours.

  • Set a colander over a bowl and ladle vegetables, bones, and meat into colander. Discard vegetables, bones, and meat; return any broth to the stockpot.

  • Bring broth to a boil; cook at a boil until liquid reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.

  • Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature. Cover the container with a lid or plastic wrap and chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.

  • Scrape and discard any fat from the surface of set demi-glace. Turn demi-glace out onto a work surface. Cut into 16 blocks, wrap each block in plastic wrap, and place wrapped blocks in a resealable plastic bag. Store in the freezer.

Cook's Note:

While the stock simmers very, very gently for 18 hours, the level will drop a few inches in the pot, which is fine, but if it seems like the liquid level is getting low, add a few cups of water in.

Nutrition:

The nutrition data for this recipe includes the full amount of bones and vegetables. The actual amount of bones and vegetables consumed will vary.

Nutrition Facts

19 calories; protein 0.5g 1% DV; carbohydrates 3.6g 1% DV; fat 0.5g 1% DV; cholesterol 0mg; sodium 57.6mg 2% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
03/14/2018
Like HappyGenny said it is somewhat daunting but worth the effort. I too used a Slow Cooker over night and then transferred it into a large stock pot in the a.m.. Worked OK but keep in mind your proportions. I somehow lost track of how much water was needed and had to guess at the time of transfer during the shuffle. Also I found neck bones (beef) at my local grocer Market Basket for you New Englanders. I even tried my favorite butcher (40 mile drive) and he said he was having trouble getting any type of bones. Everyone is watching Chef John and getting ideas.... Read More
(1)
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/13/2018
Like HappyGenny said it is somewhat daunting but worth the effort. I too used a Slow Cooker over night and then transferred it into a large stock pot in the a.m.. Worked OK but keep in mind your proportions. I somehow lost track of how much water was needed and had to guess at the time of transfer during the shuffle. Also I found neck bones (beef) at my local grocer Market Basket for you New Englanders. I even tried my favorite butcher (40 mile drive) and he said he was having trouble getting any type of bones. Everyone is watching Chef John and getting ideas.... Read More
(1)
Rating: 5 stars
08/17/2017
This classic is truly breathtaking although the time involved is daunting for most cooks. I can't leave a pot on for 18 hours (who wants to leave the house with a burner on?) so I now simmer mine in a slow cooker instead. Not as perfect but if it means you actually MAKE it then it can be forgiven. Veal bones can also be very hard to find. If you must use large beef bones. No it won't be the same but as I said if it's a choice between compromising or not doing it.... Read More
Rating: 5 stars
02/01/2020
This is so good. Well worth the time. I can quickly make a pan sauce for chicken beef pork or veal from this. It lasted about 8 months. Time to make more!! Read More
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Rating: 5 stars
01/21/2019
Chef John is hysterical and fun! great directions in a playful way. First time making Demi-Glace and turned out great with beef bones - will; try the "cheaters" version next. Read More
Rating: 5 stars
03/16/2020
I had 30 pounds of veal bones. It took me nearly 30 hours to get it done and in the freezer. But well worth it. Started with nearly 6 gallons of liquid and ended up with one. There really is nothing to compare to it and you can not buy this stuff in the store. Not like this. The only other place I can think of where you can get this is a high end steak house and you will have to pay $$$$$ for a steak to get some. Can't wait to find some morels to go with it. Read More
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