Candida Diet Friendly Classic Demi-Glace

Total time5 hr 45 min

Prep time45 min

Cook time5 hr

Candida Diet Friendly Classic Demi-Glace

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Ingredients

8 servings

For the brown veal stock

4 lb veal bones (knuckle and marrow bones), cut into 2-inch pieces
2 tbsp tomato paste
Amore Tomato Paste Double Concentrated - 4.5 Oz Contadina Tomato Paste - 6 oz Contadina Tomato Paste - 12 Oz Mutti Tomato Paste Doppio Concentrato Double Concentrated - 4.5 Oz Mutti Tomato Paste Triple Concentrated - 6.5 Oz
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2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 large yellow onion, roughly chopped
1 head garlic, halved crosswise
2 tbsp neutral oil (such as canola oil or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
3 sprigs fresh thyme
2 bay leaves
1 tbsp whole black peppercorns
3 sprigs fresh flat-leaf parsley
3 qt cold water, plus more as needed

For the espagnole

3 tbsp unsalted butter
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp tomato paste
1 cup dry red wine
½ tsp salt, plus more to taste

Instructions

1
Preheat the oven to 450°F (230°C). Arrange the veal bones in a single layer in a large roasting pan and roast for 30 minutes, turning once halfway through, until deeply browned on all sides.
2
Toss the carrots, celery, onion, and garlic with the neutral oil directly in the roasting pan around the bones. Spread the tomato paste over the bones and vegetables. Return the pan to the oven and roast for another 20–25 minutes, until the vegetables are caramelized and the tomato paste has darkened to a brick-red color.

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