Best Veal Demi Glacé Recipes

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 .

PORCINI-GORGONZOLA BURGERS WITH VEAL DEMI-GLACé

Steps:

• For demi-glace:
• Heat oil in heavy large pot over medium-high heat. Add veal bones and sauté until deep brown on all sides, about 12 minutes. Transfer bones to bowl. Add onion, carrot, and celery to pot. Sauté until browned, about 6 minutes. Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits. Add bones with any accumulated juices, then remaining 10 cups water to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours. Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Refrigerate stock uncovered 1 hour.
• Spoon off fat from surface of stock. Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes. (Can be made 3 days ahead. Cover and chill.)
• For burgers:
• Bring 2 cups water and mushrooms to boil in small saucepan. Remove from heat, cover, and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer mushrooms to medium skillet. Slowly pour soaking liquid into skillet, leaving any sediment behind. Boil over medium-high heat until liquid is reduced to glaze, stirring occasionally, about 6 minutes. Cool mushrooms. Transfer to work surface; chop mushrooms coarsely.
• Transfer mushrooms and any juices to large bowl. Add meat, salt, and pepper; mix gently. Shape mixture into six 1-inch-thick patties. Place on foil-lined baking sheet. (Can be made 1 day ahead. Cover and chill.)
• Preheat broiler. Rewarm demi-glace over medium-low heat; add butter and whisk until melted. Remove from heat. Place rolls, cut side up, on baking sheet. Broil until lightly toasted, about 2 minutes. Remove rolls; maintain broiler setting. Arrange roll bottoms on plates. Top with arugula. Heat 2 large broilerproof skillets over medium-high heat; brush with oil. Add 3 burgers to each skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Top each burger with slice of cheese. Broil burgers until cheese begins to melt, about 1 minute. Place burgers on roll bottoms; spoon some demi-glace over. Cover with roll tops. Serve, passing remaining demi-glace separately.
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets

VEAL STOCK / DEMI GLACE

Steps:

• 1. Set your oven to 225 degrees celsius (430F).
• 2. Place your bones on a tray and set them in the oven. You can use multiple trays at the same time if your oven is not big enough.
• 3. Cut all your vegetables into Mire Poix (rough cut). Leave the garlics unless you want to cut them as well.
• 4. Crush the garlic from above with a thick knife, turn it 90 degrees and split it heightwise (so you have cut through each the cloves)
• 5. When your bones start to brown a bit, take them out and pour your vegetables (ecxept tomatoes if you included them) and garlic on the tray(s). Put the tray(s) back.
• 6. When the vegetables start to brown, thake the tray out and pour your tomato paste over the bones and vegetables. Put it back in the oven.
• 7. After 15-20 mins, take the tray out. Transfer all the content of the tray to your stock pot.
• 8. Deglace your tray with water and scrape off all the goodness that got stuck there during the roasting process. Transfer this to your pot.
• 9. Put in your herbs. I use thyme and parsley. Do not forget the bay leaves.
• 10. Pour water so it covers everything. Don't worry about the level of water. Putting too much only results in having to reduce a bit more later so it is not a big thing. It is important however that the water you put in is cold. Throw in your peppercorns.
• 11. Put the lid on and heat up the water. This could take some time if you have a large pot. Once it starts to simmer, try to tune the simmering into a state where you have a few bubbles here and there.
• Once you get the simmering going to your liking you can leave the stock to tend to itself. Check it out every now and then and see that the simmering is to your liking.
• 12. When done, pick up the bones with a tong and put them aside (you can use them to make a second batch with new vetegatbles, this is called remiage). Transfer the stock to a new container through a siv and throw the vegetables and hebs).
• For veal stock: Let the stock simmer for 6 to 10 hours and move to step 14. For demi glace, let it simmer for 12-14 hours.
• 13. Clean the stock pot from any left over meat/vegetables and pour the liquid back in. Heat it up again and remove the lid. Reduce it down to about half. Now you want a lot more heat than during the simmering.
• 14. Try to chill the stock as quickly as possible. If possible, fill your sink with ice cubes and but the stock in there. Stir the stock frequently but carefully. It is no disaster if you cannot chill it with ice so if you have to place to put the ice or didn't find any ice, skip this step. When cooled down, transfer the stock to smaller container. I usually keep them in 1-2 cup containers.

SMOKED SALMON AND POTATO TERRINE WITH VEAL DEMI-GLACE

Steps:

• Place potatoes in a medium saucepan, and fill with water to cover. Bring to a boil, and cook uncovered until potatoes are very tender, about 25 minutes. Drain well, add olive oil and mash coarsely. Set aside.
• Preheat oven to 400 degrees. Have ready an empty 8-ounce can, with label, top and bottom removed, for use as a mold. Coat inside of can with cooking spray. Set can on a baking sheet, and arrange a single layer of salmon evenly across bottom of can. Top with a 1/2-inch-thick layer of potato. Tamp lightly with a spoon to eliminate air pockets, but do not pack down or the salmon layer will be obscured. Add another single layer of salmon, another layer of potato and then a third layer of each. Slowly slide can up to free it from terrine. Return can to baking sheet and repeat to make four terrines.
• Transfer baking sheet to oven, and bake until terrines are hot and lightly browned on top, about 8 minutes. While terrines are baking, place demi-glace in a saucepan over low heat. When demi-glace is warm, add truffle butter, and stir until melted. Season with salt and pepper to taste, and keep warm.
• To serve, drizzle demi-glace across each of four serving plates. Use a wide, stiff spatula to transfer a terrine to each plate. Serve immediately.