Beef Glace De Viande Often Incorrectly Called Demiglace Recipe

Name: Beef Glace De Viande Often Incorrectly Called Demiglace
Prep time: 60 min
Cook time: 1740 min
Total time: 1800 min
Yield: Serves 1 or more
Ingredients: 3 lbs beef bones; Extra Virgin Olive Oil; Chuck Roast; 1 large onion; 4 cloves garlic; 2 celery stalks; 2 carrots; Plum Tomatoes; Dry White Wine; Parsley Stems; 2 Bay Leaves; 1 tsp Whole Black Peppercorn; 2 quarts beef broth; 1 quart cold water; 1 tsp dried thyme

Forget expensive, store-bought glace de viande with questionable additives! This recipe guides you through creating your own intensely flavorful beef glace, a syrupy reduction far richer than its often-confused cousin, demi-glace. Achieve that luxurious, restaurant-quality taste at home, perfect for sauces, glazes, and elevating any beef dish. This time-intensive process is worth every minute for the unparalleled depth of flavor you'll unlock.

Prep Time 60 mins

Cook Time 1740 mins

Calories 1282 kcal

Protein 296g

Rating 3.3 (3 Reviews)

Beef Glace De Viande Often Incorrectly Called Demiglace

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Glace De Viande Often Incorrectly Called Demiglace

3 lbs beef bones
Extra Virgin Olive Oil
Chuck Roast
1 large onion
4 cloves garlic
2 celery stalks
2 carrots
Plum Tomatoes
Dry White Wine
Parsley Stems
2 Bay Leaves
1 tsp Whole Black Peppercorn
2 quarts beef broth
1 quart cold water
1 tsp dried thyme

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How to Make Beef Glace De Viande Often Incorrectly Called Demiglace

In a large stockpot, brown 3 lbs beef bones (shank, marrow, knuckle) over medium-high heat. Sear on all sides for deep color and flavor.
Add 1 large onion, roughly chopped; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; and 4 cloves garlic, smashed. Sauté for 5 minutes, stirring occasionally.
Pour in 2 quarts beef broth and 1 quart cold water. Add 1 tsp black peppercorns, 2 bay leaves, and 1 tsp thyme.
Bring to a boil, then reduce heat to a gentle simmer. Skim off any foam or impurities that rise to the surface.
Simmer uncovered for at least 12 hours, or up to 24 hours, adding more water if necessary to maintain a consistent level. The longer it simmers, the richer the flavor.
Strain the stock through a fine-mesh sieve lined with cheesecloth, pressing on the solids to extract as much liquid as possible.
Return the strained stock to the pot and bring to a boil over medium-high heat. Reduce the heat to low and continue simmering uncovered, until the volume is reduced to about 1/8th to 1/10th of the original volume (about 1-1.5 cups). This will take approximately 14-16 hours. Stir occasionally to prevent sticking.
Once reduced to a thick, syrupy consistency, remove from heat and let cool completely. The glace will thicken further as it cools.
Store the finished glace de viande in airtight containers in the refrigerator for up to 2 weeks or freeze for longer storage.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

66g

Fat

93g

Carbs

13g

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