Veal Stock and Demi Glace

Is stock or demi really very hard to make?

No.

The toughest part of making any stock or sauce is TIME. But it is worth it. The uses are vast and the satisfaction is inspiring. Regarding ingredients, there are definitely better quality bones and vegetables to use, but for the most part, it is a great way to benefit from leftovers.

Recently I cooked a dinner in which we served veal chops off the bone. So I froze the bones (in which would have made a great BBQ Veal Rib) in effort to make stock and eventually demi-glace.

Here is what I used:

Approximately 5 lbs of rib bones (shanks are great to use)

4 Carrots, rinsed and chopped

1 large Yellow Onion. chopped

2 Leeks, rinsed and chopped

2 Celery stalks, rinsed and chopped

Bouquet Garni: bay leaves, peppercorns,thyme and tarragon

1-1/2 cups pureed, Sun-dried Tomatoes

3/4 cup of Flour

2 tablespoons Grape-seed oil

Method:

Turn your oven on – 400˚ Bake or 375˚ Convection

 

 

Using the turkey roasting pan over a medium heat on the stove top, heat it for a few minutes. Then add the grape seed oil followed by the vegetables. Cook for a few minutes. Glaze the bones with the tomato puree, place them over the vegetables and dust with flour. Place the roasting pan into the oven.

After about 10 minutes, use a spatula and turn the bones. Cook until they brown (not burnt) all over. Use a pitcher to fill the pan with enough cold water to cover the bones. Turn the oven down to 275˚and cook for at least 6 hours (you could also use the stove top at this stage). This will reduce the liquid to about 1/3-1/2 its original volume and extract flavor from the bones.

Carefully remove pan from oven. Using a fine strainer or cheese cloth in a colander, strain the liquid into a container. Skim off any fat with a ladle or use the grease separating measuring cup.  At this stage you have a nice veal stock.

For demi glaze, measure the quantity of stock that you have. Then measure 1/4 of the stock volume in red wine. Place the wine into a pot, with a peeled shallot and two bay leaves, over a high heat and reduce about half its volume. Add your stock and turn the heat to simmer. You want to reduce this stock/wine mixture to the point where it begins to thicken but not become syrup. Skim off any additional fat and strain into small containers allowing to cool to room temperature before you refrigerate or freeze.

Great to add to a pasta, chops, steak and a poultry braise or saute.

 

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