Beef Glace de Viande (often incorrectly called demiglace)

Jun 09, 2023June 9, 20230 5
How to Make Beef Glace de Viande (often incorrectly called demiglace)
in Main

Prep

30 min

Cook

6-8 hours

Ready In

7-9 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 -6 lbs beef bones , leg bones , cut in 2 to 3 inch lengths ( have the butcher saw them up )
extra virgin olive oil , as needed
3 -4 lbs chuck roast , cut in large chunks ( or other well flavored cut of beef )
2 -3 large onions , unpeeled , quartered
5 -6 cloves garlic , unpeeled , lightly crushed
3 -4 stalks celery , with leaves if possible , cut in 2 inch pieces
3 -4 large carrots , scrubbed and cut in 2 inch pieces
2 plum tomatoes , quartered
2 cups dry white wine or 2 cups water
1 bunch parsley stems ( or 1 bunch parsley if desired )
4 -6 large bay leaves
1 teaspoon whole black peppercorn

Nutrision Information

Servings Per Recipe
10-12
Calories
120
Sugar
0g
Fat
2g
Beef Glace de Viande, also known as “half glaze”, is a staple sauce used in high-end French cuisine. It is made by slowly simmering beef bones, aromatics, and seasonings for hours to create a rich and flavorful reduction. It’s often used to add depth and complexity to sauces, soups, and stews, as well as to enhance the flavors of meats and vegetables. While it may seem intimidating to make, the process is fairly simple and the results are well worth the effort. The savory and deeply satisfying flavor of this sauce is sure to elevate any dish to the next level.

Instructions

1.Preheat oven to 400°F
2.Place beef bones on a roasting pan and drizzle with olive oil, tossing well to coat evenly. Roast in the oven for 45-60 minutes.
3.While the bones are roasting, heat a large pot over medium-high heat, and add in chunks of chuck roast, searing them on all sides until browned. Set the seared beef aside.
4.Add the onions, garlic, celery, carrots, and plum tomatoes to the pot, sautéing until lightly browned.
5.Add the seared beef, together with the roasted bones to the pot, together with the parsley, bay leaves and black peppercorns.
6.Cover the pot with cold water, and bring it to a gentle simmer over a low heat. Simmer the mixture for 6-8 hours, skimming off any foam or fat as necessary.
7.Strain the mixture through a fine-mesh sieve, and discard solids and sediment. Return the liquid to the pot, and cook over low heat until it has reduced to a thick, syrupy texture.
8.Store the glace de viande in an airtight container in the fridge for up to 2 weeks or freeze for later use.

PROS

Beef Glace de Viande is a deliciously rich and deeply flavored sauce that adds a complexity of flavors to your dishes.
It has a long shelf-life and can be made in large quantities and stored for later use.

CONS

The preparation time for this dish can be long and it requires many ingredients, some of which are not commonly found in everyday pantries.
The dish can easily turn greasy if not skimmed properly before serving.

HEALTH & BENEFITS

This dish is high in protein and essential nutrients such as iron, magnesium, zinc, and potassium. It may help in the maintenance of healthy joints and connective tissues in the body.

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