I encourage you to make stocks in order to use them to make meat glaze. Glace de viande (meat glaze) is homemade beef stock that has been reduced so that nearly all the water in it is removed. When hot, the glaze has a thick, syrupy consistency; when cold, it is firm yet springy. It can be cut into chunks that can be added to soups and sauces to increase their flavor, or used like a bouillon cube to reconstitute a stock. Glace de viande is a convenient way to store large quantities of stock. Continue using the commercial stocks you use for your soups and sauces, but have glace de viande on hand to add to them to improve their flavor. If you make chicken stock frequently and beef stock rarely, use your chicken stock to reduce to Glace de Volaille (see Variations), and use it whenever glace de viande is called for. Although you will be adding a different flavor, you will be contributing a richness and intensity to your sauce that otherwise would be missing.
After making a glaze, allow a small piece to melt in your mouth and notice the wonderful intense flavor it releases. You will find the glaze salty, even though no salt was added when making the stock. The salt you taste is the natural salt extracted from the bones and vegetables used in making the stock.
Makes1 to 1½ cups
Total Timeunder 2 hours
Make Ahead RecipeYes
Taste and Texturemeaty, salty
Type of Dishstock
- 4 quarts Fonds Brun Economique (Economical Brown Beef Stock)
After removing all the fat from the surface of the stock, boil it uncovered over medium-high heat until only 3 cups remain, about 1½ hours. Skim the stock as it reduces to remove all foam and impurities.
Strain the stock into a small heavy-bottomed sauce-pan and continue reducing over medium heat until the liquid thickens to coat a spoon, about 30 minutes. The liquid will at this point be dark and shiny and will bubble slowly.
Pour the hot glaze into a heat proof custard cup or bowl and refrigerate. When cold it will be firm and can be easily unmolded. Invert the cup or bowl, and with your thumb, push or pull the glaze from the edge of the cup toward the center. This will loosen the glaze and allow it to fall into your hand.
Wrap the glaze well in plastic wrap and refrigerate or freeze it. To use, simply cut off teaspoon-size chunks, and rewrap the unused portion. A glaze will keep this way for many months.
Glace de Volaille (Chicken Glaze): Make chicken stock and reduce to about 1½ cups of glaze.
Glace de Poisson (Fish Glaze): Triple the recipe for fish stock and reduce to about ¾ cup.
Glace de Gibier (Game Glaze): Make game stock and reduce to about 1½ cups.
1988 Richard Grausman