VEAL DEMI-GLACé
Steps:
- Preheat oven to 350°F. Spread bones, carrot, onion, and celery on rimmed baking sheet. Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour.
- Transfer roasted vegetables and bones to 5-quart stockpot. Add 2 quarts (8 cups) water and bouquet garni and bring to boil. Reduce heat and simmer gently, uncovered, until liquid measures approximately 2 cups, about 2 hours. Remove and discard bones and bouquet garni. Strain out vegetables and reserve liquid (glace de viande). Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat).
- Spray large sauté pan with canola oil and warm over medium heat. Add shallots and garlic and cook, stirring, until shallots are translucent. Add wine and sherry and simmer, stirring and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 4 minutes. Add glace de viande and 3/4 cups water. Bring to boil and simmer until demi-glace measures about 2 cups, about five minutes. Season with salt and pepper.
- In small bowl, stir together cornstarch and 1 tablespoon water to form paste. Stir paste into demi-glace and simmer until thickened, about 1 minute more. May be used as base for soups and sauces or as garnish for dishes such as Turkey Breast Medallions with Tomato Jam .
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Valeed.m Vallu
[email protected]This is a great recipe for a special occasion. The sauce is rich and flavorful, and the meat is cooked to perfection.
Ashlin Grouse
[email protected]I love this recipe! It's so easy to make and the results are always impressive. I've made it for dinner parties and potlucks, and it's always a hit.
Beth Asbury
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The sauce is incredible.
Ashmi Shahi
[email protected]I'm not a huge fan of veal, but this recipe changed my mind. The sauce is so rich and flavorful, it really elevates the meat.
Joy Kholofelo
[email protected]This is my go-to veal demi-glac recipe. It's so easy to make and the results are always delicious.
Baby Theledi
[email protected]I've made this recipe several times and it's always a hit. The sauce is so flavorful and versatile. I've used it on pasta, chicken, and beef.
Selina Kgatla
[email protected]This recipe is a bit complicated, but it's worth the effort. The sauce is amazing!
Naqibullah ahmadi
[email protected]Delicious! I made this for my family and they loved it. The sauce was perfect and the meat was cooked to perfection.
Piash Miah
[email protected]This was my first time making veal demi-glac and it turned out great! The instructions were easy to follow and the sauce was rich and flavorful. I will definitely be making this again.
Awbkr Cade
[email protected]I love this recipe! It's so easy to make and the sauce is always delicious. I usually serve it over pasta, but it would also be great with chicken or fish.
Laura Mayhew
[email protected]This recipe is a bit time-consuming, but it's worth it. The sauce is incredible! I made it for a dinner party and my guests raved about it. I highly recommend this recipe.
Asim Ali
[email protected]I've been looking for a good veal demi-glac recipe for ages, and this one is perfect. It's so easy to follow and the results are amazing. The sauce is rich and flavorful, and it goes perfectly with any type of meat. I've already made it twice and I'l
Adeyemi Adijat
[email protected]This veal demi-glac recipe is a keeper! The sauce was rich, flavorful, and incredibly easy to make. I served it over mashed potatoes and roasted vegetables, and it was a hit with my family. I'll definitely be making this again soon.