Veal Stock / Demi Glace

1. 1

   1. Set your oven to 225 degrees celsius (430F).

2. 2

   2. Place your bones on a tray and set them in the oven. You can use multiple trays at the same time if your oven is not big enough.

3. 3

   3. Cut all your vegetables into Mire Poix (rough cut). Leave the garlics unless you want to cut them as well.

4. 4

   4. Crush the garlic from above with a thick knife, turn it 90 degrees and split it heightwise (so you have cut through each the cloves)

5. 5

   5. When your bones start to brown a bit, take them out and pour your vegetables (ecxept tomatoes if you included them) and garlic on the tray(s). Put the tray(s) back.

6. 6

   6. When the vegetables start to brown, thake the tray out and pour your tomato paste over the bones and vegetables. Put it back in the oven.

7. 7

   7. After 15-20 mins, take the tray out. Transfer all the content of the tray to your stock pot.

8. 8

   8. Deglace your tray with water and scrape off all the goodness that got stuck there during the roasting process. Transfer this to your pot.

9. 9

   9. Put in your herbs. I use thyme and parsley. Do not forget the bay leaves.

10. 10

    10. Pour water so it covers everything. Don't worry about the level of water. Putting too much only results in having to reduce a bit more later so it is not a big thing. It is important however that the water you put in is cold. Throw in your peppercorns.

11. 11

    11. Put the lid on and heat up the water. This could take some time if you have a large pot. Once it starts to simmer, try to tune the simmering into a state where you have a few bubbles here and there.

12. 12

    Once you get the simmering going to your liking you can leave the stock to tend to itself. Check it out every now and then and see that the simmering is to your liking.

13. 13

    12. When done, pick up the bones with a tong and put them aside (you can use them to make a second batch with new vetegatbles, this is called remiage). Transfer the stock to a new container through a siv and throw the vegetables and hebs).

14. 14

    For veal stock: Let the stock simmer for 6 to 10 hours and move to step 14. For demi glace, let it simmer for 12-14 hours.

15. 15

    13. Clean the stock pot from any left over meat/vegetables and pour the liquid back in. Heat it up again and remove the lid. Reduce it down to about half. Now you want a lot more heat than during the simmering.

16. 16

    14. Try to chill the stock as quickly as possible. If possible, fill your sink with ice cubes and but the stock in there. Stir the stock frequently but carefully. It is no disaster if you cannot chill it with ice so if you have to place to put the ice or didn't find any ice, skip this step. When cooled down, transfer the stock to smaller container. I usually keep them in 1-2 cup containers.

* Per serving · 4 servings · Values may vary.