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veal-demi-glace

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ingredients

  • 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

Directions

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%)
804mg
54mg
9g
9g
4g
15g
22mg (7%)
164mg (7%)
2g (8%)
15g (23%)
2mg (10%)
 

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