Veal Demi Recipe
Make Veal Demi Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Veal Demi Glace
Method
Preparation of Veal Demi Glace
- 1
Roasting the Bones
Preheat your oven to 400°F (200°C). Place the veal bones on a roasting pan and roast in the oven for about 45 minutes, turning occasionally, until they are well-browned.
- 2
Sautéing the Vegetables
While the bones are roasting, chop the carrots, celery, and onions into small pieces. In a large pot, heat a tablespoon of oil over medium heat. Add the chopped vegetables and sauté for about 10 minutes until they are softened.
- 3
Combining Ingredients
Once the bones are roasted, add them to the pot with the sautéed vegetables. Stir in the tomato paste and cook for another 5 minutes.
- 4
Adding Liquid and Aromatics
Pour in the red wine and water. Add the thyme, bay leaves, and peppercorns. Bring the mixture to a boil, then reduce the heat to low.
- 5
Simmering
Let the mixture simmer for at least 4 hours, skimming off any foam that rises to the top. The liquid should reduce by half.
- 6
Straining the Stock
After simmering, strain the mixture through a fine-mesh sieve into a clean pot, discarding the solids. Return the liquid to the stove.
- 7
Reducing the Sauce
Simmer the strained liquid over low heat until it reduces to about 2 cups. Season with salt to taste.
- 8
Cooling and Storing
Allow the demi-glace to cool completely before storing it in airtight containers. It can be refrigerated for up to a week or frozen for longer storage.