Beef Glace de Viande Recipe
Description:
Beef Glace de Viande, often mistaken for demiglace, is a rich, syrupy reduction that adds unparalleled depth and flavor to your dishes. Unlike its thinner counterpart, glace de viande is reduced to a thick, paste-like consistency, intensifying its richness. Store-bought versions can be costly and contain additives, but this homemade recipe offers authenticity, ease, and value. A small amount of this glace goes a long way, making it a staple for elevating sauces and gravies.
- Prep Time: 1 hour
- Cook Time: 28 hours
- Total Time: 29 hours
- Yield: 2 cups
- Calories: 1282 per serving
- Rating: ⭐⭐⭐⭐⭐ (5)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 5-6 | Beef Marrow Bones |
| 3-4 | Onions |
| 2-3 | Garlic Cloves |
| 5-6 | Stalks of Celery |
| 3-4 | Carrots |
| 3-4 | Plum Tomatoes |
| 2 | Cups Dry White Wine |
| 2 | Quarts Water |
| 1 | Bunch of Parsley Stems |
| 4-6 | Bay Leaves |
| 1 | Tablespoon Whole Black Peppercorn |
| Extra Virgin Olive Oil |
Instructions:
-
Prepare the Marrow Bones:
- Preheat your oven to 500°F (260°C) or set your broiler to high.
- Lightly rub the beef marrow bones with olive oil.
- Place them in a roasting pan.
- Roast or broil until beautifully browned, turning regularly to avoid burning.
-
Sauté the Vegetables:
- In a large stockpot, heat some olive oil over high heat.
- Add onions, garlic, celery, and carrots.
- Cook until they develop a deep, charred color.
- Toss in the plum tomatoes and cook for a couple more minutes.
- Transfer this aromatic mixture to the pan with the marrow bones.
-
Brown the Roast:
- In the same pot, brown the pieces of roast on all sides.
- Once browned, add them to the pot with the bones and veggies.
-
Deglaze and Add Aromatics:
- Place the roasting pan on the stovetop.
- Deglaze it with a couple of cups of white wine or water, scraping up all the flavorful brown bits.
- Pour this liquid into the stockpot.
- Add parsley stems, bay leaves, and whole black peppercorns.
-
Simmer Slowly:
- Fill the pot three-quarters full with cold water.
- Bring the mixture to a slow boil.
- Skim off any foam that rises to the surface.
- Add more water if needed, maintaining the level about 1 inch from the top.
- Adjust the heat to keep it at a gentle simmer.
- Let it simmer for at least 24 hours, adding water as necessary.
-
Reduce and Strain:
- After 24 hours, the stock will have developed rich flavors.
- Skim off as much grease as you can from the surface.
- Strain the broth through a fine mesh sieve into another container.
- Press gently on the solids to extract all the flavorful liquid.
- Discard the solids and return the stock to the pot.
-
Intensify the Flavor:
- Degrease the stock as much as possible.
- Bring it to a full rolling boil.
- Let it reduce by about 90%, until it thickens into a syrupy paste.
- This might take some time, so be patient.
- Keep a close eye on it towards the end to prevent burning.
-
Chill and Store:
- Allow the glace de viande to cool to room temperature.
- Transfer it into a 1-quart Ziploc plastic bag.
- Remove as much air as possible, seal, and flatten the bag.
- Refrigerate until it solidifies, then transfer to the freezer.
- It will keep indefinitely, ready to enhance your dishes whenever needed.
Tips for Using:
- Use in recipes calling for glace de viande or demiglace.
- For sauces or gravies, stir in 1-2 tablespoons to enrich the flavor.
- Remember, a little goes a long way! This potent glace is equivalent to 10 times the amount of rich stock.
- Simply cut off a small chunk from the frozen glace de viande and add it to your dishes for an explosion of flavor!
This homemade Beef Glace de Viande is a labor of love that rewards you with unparalleled richness and depth. Whether you’re simmering sauces or enhancing gravies, this kitchen staple will elevate your culinary creations to new heights! 💫🍖👩🍳
