Classic Veal Bone Demi-Glace

Name: Classic Veal Bone Demi-Glace
Prep time: 40 min
Cook time: 20 h
Total time: 20 h 40 min
Yield: 32 servings
Cuisine: French
Ingredients: 4 whole Carrot; 4 stalk Celery; 10 lb Marrow Bone; 6 oz Tomato Paste; 1 tbsp Vegetable Oil; 10 qt Water; 3 whole Yellow Onion

Side Dish 🥗 French 🇫🇷 High-Protein 💪Low-Carb Low-Sodium Gluten-Free Paleo 🦴Carnivore 🥩Halal 🕌

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

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!