For a richer flavor, consider using a combination of beef and veal bones. Don't rush the roasting process – proper browning is essential for a deep, complex flavor. Be diligent about skimming the stock during simmering to ensure a clear, clean demi-glace. If you don't have time to make a full batch, you can scale the recipe down proportionally. Demi-glace can be used as a base for many sauces, stews, and braises.
Demi-Glace
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PREP TIME40 mins
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COOK TIME20 hrs
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TOTAL TIME29 hrs 10 mins
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SERVING32 People
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VIEWS27
Unlock the profound depth of flavor achievable through the art of reduction with this classic Demi-Glace recipe. We'll coax every last drop of richness from veal bones, accented by the sweetness of mirepoix and a touch of tomato, resulting in a luxurious sauce base that elevates any dish.
Ingridients
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Nutrition
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Carbohydrate3 g
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Fiber1 g
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Protein1 g
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Saturated Fat0 g
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Sodium63 mg
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Fat1 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gather all ingredients.
02 Step
Recipe View Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
03 Step
Recipe View Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.
04 Step
Recipe View While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.
05 Step
Recipe View Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
06 Step
Recipe View Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
07 Step
Recipe View Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
08 Step
Recipe View Pour liquid and browned bits into the stockpot.
09 Step
Recipe View Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.
10 Step
Recipe View Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
11 Step
Recipe View Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
12 Step
Recipe View Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes.
13 Step
Recipe View Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
14 Step
Recipe View Scrape and discard any fat from the surface.
15 Step
Recipe View Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.
16 Step
Recipe View Enjoy!
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Jordon Baumbach
May 1, 2025My only suggestion would be to use a larger stockpot than you think you need, as the stock tends to bubble up during simmering.
Maeve Treutel
Apr 2, 2025I was intimidated by the long cooking time, but it was so worth it. The depth of flavor is incredible.
Flossie Hackett
Mar 22, 2025This recipe is a game-changer! The demi-glace is so rich and flavorful, it elevates everything I cook.
Vernie Robel
Mar 18, 2025The instructions were clear and easy to follow, even for a novice like me. The result was restaurant-quality!