Nitrate & Nitrite Free Classic Demi-Glace
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Learn more āIngredients
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
- Ā½ tsp salt, plus more to taste
Instructions
- 1
Preheat the oven to 450Ā°F (230Ā°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 20ā25 minutes, until the vegetables are caramelized and the tomato paste has darkened to a brick-red color.
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