← Back to Search Results
Veal Demi-Glace Recipe-1593

Photo by: Joseph De Leo
Comments: 0



  • 1 tablespoon corn oil
  • 5 pounds veal knuckles, cut into 4- to 5-inch pieces
  • 6 white peppercorns
  • 1 bay leaf
  • 1 carrot, peeled, halved lengthwise, and cut across into 1-inch pieces
  • 1 rib celery, cut across into 1-inch pieces
  • ½ onion, peeled and cut into 1-inch dice
  • 3 tablespoons tomato paste
  • 1 gallon cold water


1. Preheat the oven to 500 degrees. Place a large roasting pan in the oven for 10 minutes to preheat. Add the com oil and veal knuckles and roast for 25 minutes. Stir the bones and roast for another 5 minutes. Add the remaining ingredients, except the water, and stir. Roast for 15 minutes more.

2. Remove the pan from the oven and pour off any excess fat. Transfer the contents to a large pot and add the gallon of water. Place over high heat and bring to a boil, skimming off the impurities as they rise. Adjust the heat so the liquid is at a steady simmer. Cook for 3 hours.

3. Strain through a fine-mesh sieve. Degrease the stock by ladling off the grease as it rises to the top.

4. If you have more than 1 quart of stock, place it in a clean pot and boil until reduced to 1 quart. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

© 1998 Eric Ripert and Maguy Le Coze

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the entire recipe.

221kcal (11%)
96mg (10%)
14mg (24%)
546mcg RAE (18%)
22mg (7%)
164mg (7%)
2g (8%)
15g (23%)
2mg (10%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-sweet-life The Sweet Life
by Kate Zuckerman
nigella-express Nigella Express
by Nigella Lawson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
lucid-food Lucid Food
by Louisa Shafia

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?