Citric Acid Free Classic Demi-Glace

Total time5 hr 45 min

Prep time45 min

Cook time5 hr

4.8

(22)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
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)
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!