Beef Glace de Viande (often incorrectly called demiglace)
Food.com
Food.com
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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

Instructions

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