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Demi Glace Veal Stock and Jus

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Demi glace is a concentrated meat stock that is used to add a bit of oomph to sauces. Its tasty progeny, jus, is a rich and luscious meat gravy. Yes, this recipe requires a bit more time, but it’s very much worth the effort.

Recipe courtesy of Kim Steele from East Coast Bistro in Saint John, N.B.

Ingredients:

Demi glace veal stock

  • 3 kg (6.6 lbs) veal bones (if possible, specify from the back, neck and shanks when purchasing)
  • 2 cups (500 ml) coarsely chopped onions
  • 1 cup (250 ml) coarsely chopped carrots
  • 1 cup (250 ml) coarsely chopped celery
  • 1/3 cup (75 ml) peeled garlic cloves
  • 1/3 cup (75 ml) tomato paste
  • 1 Tbsp (15 ml) all-purpose flour
  • Sachet consisting of: 2 bay leaves, 1 sprig fresh thyme, 1/2 tsp crushed black peppercorns, 6 parsley stems

Jus for steaks

  • 4 cups (1 L) demi glace
  • 1 Tbsp (15 ml) butter, plus
  • 2 Tbsp (30 ml) cold butter
  • 3 shallots, finely chopped
  • 3 cups (750 ml) sliced wild mushrooms
  • 1 cup (250 ml) red wine

Directions:

Demi glace veal stock

  1. Preheat the oven to 475°F (245°C).
  2. Place the veal bones in a large roasting pan, resting them in a single layer. If you can’t fit all the bones in a single layer, roast them in batches.
  3. Place the roasting pan in the oven and roast the bones for about 1 hour, turning the bones periodically to ensure even browning.
  4. Once all the bones are brown, pull the pans out of the oven and scatter the onions, carrots, celery and garlic cloves in and around the bones. Roast for a further 12 to 15 minutes, or until the vegetables begin to take on some colour.
  5. After the vegetables have gained some colour, remove the pans from the oven once again and spread the tomato paste on top of the vegetables and bones, and then sprinkle the flour over top of that. Roast for a further 10 to 12 minutes, or just until the tomato paste begins to roast and get a little darker.
  6. Remove the pan from the oven and pour off as much fat as you can. Place the bones in a stockpot large enough to hold all of the bones and vegetables.
  7. Place the roasting pan on the range, adding a little water to the bottom of the pan. Scrape the bottom to loosen the browned bits. Pour the contents of the roasting pan into the stockpot and cover with cold water and herb sachet.
  8. Bring the stockpot to a gentle boil, then reduce to barely a simmer. Allow stock to simmer for 10 to 12 hours, skimming the scum and fat that will rise. If at any point the water level falls below the bones, add water so that the bones remain submerged. It is not unusual to have to add up to 3 quarts of additional water during the long hours of simmering, adding the water a quart at a time to the stockpot. When the stock has simmered for the full time, remove from the heat and strain through a fine mesh sieve lined with cheesecloth. You should have nearly 4 litres of stock. At this point, you can either refrigerate or freeze the stock, or reduce it further to create demi glace.
  9. Place the stock in a large pot and bring to a boil. Reduce the heat to a simmer and simmer until reduced to 1 litre. You can freeze the demi glace into small ice cube trays to dole out individually to give a real meaty whallop to sauces.

Jus for steaks

  1. In a saucepan over medium heat, add 1 Tbsp (15 ml) of the butter and melt. Add the shallots and sauté until translucent, about 3 minutes. Add the mushrooms and sauté until they have given off their liquid, about 5 minutes.
  2. Add the red wine and reduce until almost dry, about 5 minutes. Add the veal stock and bring to a boil. Reduce to a simmer and reduce the volume of the sauce until it thickens slightly.
  3. After searing your steaks and bringing them to your desired doneness, place the pan in which you cooked the steak back on the heat. Add a few tablespoons of the demi glace for each serving of sauce you need. Bring to a simmer. Once sauce is hot, remove from the heat and swirl in a little piece of cold butter to give the sauce an extra little sheen before plating.
This recipe was featured in the article Prime Cuts.

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