demi-glace

demi-glace takes a lot of time and effort but the reward is peerless. its the base for about 150 different sauces it is basically rich veal stock reduced to a thick syrup. here we go...

roast veal bones in a thick roasting pan at 500 for about an hour to turn the fat to gelatin. then add onions and carrots, turn down to 350 and roast for another hour. transfer to a stock pot and cover with cold water. bring to a simmer then turn it down very low. add a small can of tomato paste and a bunch of parsley, 3 sprigs of thyme and 2 bay leaves (i put my herbs in a big metal tea infuser) cook this way for 12-24 hours, skimming the froth off the top periodically. pull out the bones and strain into another pot and reduce the veal stock till its thick and syrupy. you will need to strain this mixture priodically also.

im gonna freeze this till i need it. we can talk about that later when we have something meaty and fantastic. jummy.