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Beef Glace de Viande (often incorrectly called demiglace)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. You may have to ask the butcher to order these for you if he doesn't stock them. | 2. At the very least, he will probably have them in back, and you will have to ask for them; they won’t be in the display case. | 3. Place rack in middle of oven, and preheat broiler on high or preheat oven to 500 degrees F. | 4. Lightly rub the marrow bones with olive oil, and place in a roasting pan. | 5. Place in oven, and broil or roast until nicely browned on all sides, turning regularly, and watching closely so they do not burn. | 6. Remove from oven, and pour any grease and olive oil from roasting pan into a large (at least 12 quart) stock pot, adding more olive oil as needed, and setting bones aside. | 7. Heat pot over high heat, add all of the vegetables, except the tomatoes and parsley, and cook until surfaces are browned and charred in places. | 8. Add tomatoes, and cook a couple minutes longer. | 9. Transfer veggies to pan with bones. | 10. Add a little more olive oil to pot if necessary, and brown the pieces of roast on all sides. | 11. Add the bones and veggies to the pot, and fill three-quarters full with cold water. | 12. Heat the roasting pan on the stovetop, and add a couple cups of white wine or water to deglaze, scraping up all browned bits on the bottom of the pan, and add this to the stock pot. | 13. Add the parsley, bay leaves, and peppercorns to the pot, and bring to a slow boil, skimming off any scum that rises to the surface. | 14. Add more water to bring level to 1" from top of pot, and return to a boil. | 15. Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly). | 16. Simmer for at least 24 hours, adding more water every couple of hours as needed. | 17. While sleeping, just reduce the heat slightly, cover completely, and go to bed; top up with water, increase heat, and return to a boil in the morning. | 18. When done cooking, skim as much grease as possible from surface, and strain the broth into another container, pressing gently on the solids to extract as much stock as possible. | 19. Discard solids. | 20. Scrub pot well, and return to stovetop. | 21. Degrease stock as completely as possible, and return to the pot. | 22. You should have 4-5 quarts of stock at this point. | 23. Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-2½ cups of thick syrup or paste remains). | 24. You only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesn’t burn dry. | 25. Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag. | 26. Squeeze out all air, seal, and press to flatten. | 27. Refrigerate until solidified, then freeze until needed. | 28. To Use: Use in any recipe that calls for glace de viande or just a small amount of demiglace (which is probably calling for demiglace in error; they really mean glace de viande). | 29. If the recipe calls for more than a couple tablespoons of demiglace, it probably really means demiglace. | 30. Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp. | 31. Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce. | 32. Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande= about 5 fl oz stock). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 5 -6 lb cut bone 0.0 0.0 0.0 0.0
    extra virgin olive oil - - - -
    chuck roast 3 -4 lb cut cut 0.0 0.0 0.0 0.0
    onion 2 -3 unpeeled quartered 0.0 0.0 0.0 0.0
    garlic 5 -6 cloves unpeeled crushed 0.0 0.0 0.0 0.0
    celery 3 -4 cut 0.0 0.0 0.0 0.0
    carrot 3 -4 pieces scrubbed cut - - - -
    plum tomato 2 quartered - - - -
    white wine 2 cups - - - -
    parsley stem 1 bunch - - - -
    bay leaf 4 -6 - - - -
    black peppercorn 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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