Beef Glace de Viande (often incorrectly called demiglace)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | - |
| Energy (kCal) | - |
| Carbohydrates (g) | - |
| Total fats (g) | - |
-
Cuisine
Latin American >> South American >> Argentine
-
Dietary Style
- Source
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 wont 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 doesnt 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.