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Chef John

"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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1 d 5 h 15 m servings 19 cals
Original recipe yields 36 servings (3 quarts)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
  2. Roast bones in the preheated oven until well-browned, about 75 minutes.
  3. 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.
  4. Roast vegetable mixture in the preheated oven until vegetables are well-browned, about 45 minutes.
  5. Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot.
  6. 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.
  7. 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.
  8. 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.
  9. Bring broth to a boil; cook at a boil until liquid reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
  10. 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.
  11. 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

Per Serving: 19 calories; 0.5 g fat; 3.6 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 58 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 ...

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...