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Classic French Demi-Glace

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PREP TIME
40 min
COOKING TIME
1200 min
TOTAL TIME
1750 min
SERVINGS
32 servings
French
Classic French Demi-Glace
Ingredients
  • 10 pounds veal bones (joint and marrow bones)
  • 1 tablespoon vegetable oil
  • 3 medium onions, cut into eighths
  • 4 medium carrots, cut into 2-inch pieces
  • 4 ribs celery, cut into 2-inch pieces
  • 1 (6 ounce) can tomato paste
  • 10 quarts cold water
  • 2 cups cold water
Instructions
1
Acquire all necessary ingredients and materials beforehand.
2
Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Place veal bones in a roasting dish or pan to facilitate even browning.
3
Roast the veal bones in the preheated oven for approximately one hour and fifteen minutes, or until they achieve a rich brown color.
4
In the meantime, prepare another baking sheet by drizzling oil onto it and then adding sliced onions, carrots, and celery. Spread a layer of tomato paste evenly over the top of these vegetables to ensure they are well-coated.
5
Roast the mixed vegetables in the oven alongside the bones until they become nicely browned, taking around forty-five minutes to accomplish.
6
Transfer both the roasted vegetables and bones to a large stockpot. Pour ten quarts of water into the pot, then set it over medium-high heat.
7
Meanwhile, pour two cups of water into the roasting pan used for the bones. Place it on your stovetop over high heat and bring the liquid to a boil while scraping the browned bits from the bottom of the pan with a wooden spoon.
8
Pour this liquid and any browned residue into the stockpot.
9
Bring the contents of the stockpot to a boil, then reduce the heat to low and let it simmer gently for about 18 hours. During this time, you may need to skim off any foam that forms on the surface.
10
Set a colander over a bowl, and carefully pour all the roasted vegetables, bones, and meat into it. Discard these items and return any remaining broth to the stockpot.
11
Bring the broth back to a boil, then let it simmer for about 30 minutes to an hour until its volume has reduced significantly.
12
Strain the broth through a fine-mesh sieve into a large container set in an ice bath. Allow it to chill to room temperature, which may take around thirty minutes to forty-five minutes.
13
Cover the container with a lid or plastic wrap, then chill it in the refrigerator until the demi-glace is cold and set, which could take anywhere from eight hours to overnight.
14
Scrape off any excess fat from the surface of the demi-glace.
15
Turn the demi-glace out onto a work surface. Cut it into 16 blocks, and wrap each block in plastic wrap before storing them in a resealable plastic bag in the freezer.
16
Enjoy your homemade demi-glace!