Classic Veal Bone Demi-Glace
Classic Veal Bone Demi-Glace layers rich, concentrated flavors from deeply roasted veal bones, caramelized vegetables, and slow reduction into a glossy, luxurious sauce base. Its silky texture and profound depth make it perfect for elevating steaks, roasts, and pan-seared meats at a special dinner or holiday meal.
- Prep40 mins
- Cook20 hrs
- Serves32
- DifficultyHard
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Classic Veal Bone Demi-Glace, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 43 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 25 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 55 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 74
- Heart Health
- 43
- Metabolic
- 50
- Digestive
- 35
- Inflammatory
- 21
- Performance
- 39
- General Wellness
- 1
Assemble all the ingredients.
- 2
Preheat the oven to 450 degrees F (230 degrees C). Arrange the veal bones in a roasting pan.
- 3
Roast the bones in the preheated oven until deeply browned, about 1 hour 15 minutes.
- 4
While the bones roast, drizzle oil on a baking sheet. Add the onions, carrots, and celery, then spread the tomato paste over them. Toss until the vegetables are evenly coated.
- 5
Roast the vegetables on a separate rack in the oven until well browned, about 45 minutes.
- 6
Move the vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and place it over medium-high heat.
- 7
Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan over high heat on the stovetop; bring it to a boil while scraping the browned bits from the bottom with a wooden spoon.
- 8
Pour the liquid and scraped browned bits into the stockpot.
- 9
Bring the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as needed, until the meat and all connective tissue have completely separated from the bones, about 18 hours.
- 10
Place a colander over a bowl. Ladle the vegetables, bones, and meat into the colander. Discard the vegetables, bones, and meat; return any collected broth to the stockpot.
- 11
Bring the broth to a boil. Boil until it reduces to about 1 gallon, 30 minutes to 1 hour.
- 12
Strain the broth through a fine-mesh strainer into a large container set in an ice bath; cool to room temperature, 30 to 45 minutes.
- 13
Cover the container with a lid or plastic wrap, then refrigerate until the demi-glace is cold and set, 8 hours to overnight.
- 14
Scrape off and discard any fat from the surface.
- 15
Turn the demi-glace out onto a work surface. Cut it into 16 blocks. Wrap each block in plastic wrap and place in a resealable plastic bag in the freezer.
- 16
Enjoy!
- Calories 857.04 kcal High 43%
- Protein 10.35 g Good Source 21%
- Carbohydrate 16.32 g 6%
- Total Fat 84.1 g High 108%
- Saturated Fat 4.01 g High 20%
- Trans Fat 0.42 g High --
- Cholesterol 83.63 mg High 28%
- Sodium 104.89 mg Low Source 5%
- Dietary Fiber 6.9 g Good Source 25%
- Total Sugars 14.36 g --
- Added Sugars 12.4 g High 25%
- Calcium 38.46 mg Low Source 3%
- Iron 2.56 mg Moderate 14%
- Potassium 478.09 mg Moderate 10%
- Vitamin A 5.13 mcg Low Source 1%
- Vitamin C 1.31 mg Low Source 1%
- Vitamin D 0.14 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Celery
- Tomatoes 🍅
- Onions 🧅
About This Recipe
Classic Veal Bone Demi Glace is made with 7 ingredients and serves 32. It takes about 20 hrs 40 mins and is rated hard. Key ingredients include Carrot, Celery, Marrow Bone, and Tomato Paste. Each serving provides about 857.04 kcal, and is a good source of protein.
Recipe Questions
- What is Classic Veal Bone Demi-Glace made of?
- The main ingredients are Carrot, Celery, Marrow Bone, Tomato Paste, Vegetable Oil. The full list of 7 is above.
- How long does it take to make Classic Veal Bone Demi-Glace?
- About 20 hrs 40 mins in total: 40 mins to prepare and 20 hrs to cook.
- How many calories are in one serving?
- One serving provides about 857.04 kcal. The full nutrition breakdown is above.
- Is Classic Veal Bone Demi-Glace easy to make?
- This recipe is rated hard, with 7 ingredients and 16 steps.
- Is Classic Veal Bone Demi-Glace healthy?
- Classic Veal Bone Demi-Glace has an easyChef Pro health score of 40/100. Per serving, it provides 857.04 calories and 10.35 g of protein, or 21% of the Daily Value. It is a good source of dietary fiber. Worth noting per serving: saturated fat at 4.01 g (20% of the Daily Value) and added sugars at 12.4 g (25% of the Daily Value). It contains Celery, Tomatoes and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
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