Veal and Beef Demi-Glace

Ingredients

• 2 kg Veal and beef bones
• 3 Onions (julienned)
• 1 head Garlic
• Olive oil (for sautéing)
• 1 kg Ice
• Water (cold, enough to cover bones)
• 35 g Cold butter (per every 200 g of sauce)

Steps

1. 1

   Preheat the oven to 230°C (446°F).

2. 2

   Place the veal and beef bones on a roasting pan and roast for 30 minutes until well-browned.

3. 3

   While the bones roast, julienne the onions and sauté them in a large pot with olive oil and the head of garlic.

4. 4

   Add the roasted bones into the pot with the sautéed onions and garlic.

5. 5

   Add 1 kg of ice to the pot and cover all ingredients with cold water.

6. 6

   Bring the mixture to a boil, then skim off any foam that rises to the surface.

7. 7

   Reduce the heat and simmer until the liquid has reduced by half.

8. 8

   Remove the bones and strain the broth through a fine-mesh sieve.

9. 9

   Let the strained broth rest overnight in the refrigerator.

10. 10

    The next day, remove the layer of solidified fat from the surface of the chilled broth.

11. 11

    Bring the sauce back to a boil and reduce it by half again.

12. 12

    Strain the liquid once more and let it rest in the fridge for a second night.

13. 13

    On the following day, measure the sauce. For every 200 g of sauce, add 35 g of cold butter.

14. 14

    Reduce the mixture over heat until it becomes dark, thick, and glossy.

Notes

This process takes three days to complete due to the required overnight resting periods. The resulting sauce is highly concentrated and can be frozen for future use.

Nutrition per serving

• sauce
• demi-glace
• beef
• veal
• slow-cooked
• gourmet
• base