Glace de Viande

  • Posted on: 9 March 2011
  • By: Davik

Summary

Yield
Uses
Prep time6 hours
Cooking time
Total time6 hours

Description

A base for the best of the new French sauces. As long as I'm claiming to be somewhat back I might as well add a recipe, and this one is a BEAST.

Ingredients

Instructions

This one is a beast to make, but it will make 3-4 servings of the base for some of the best sauces you'll ever taste. This is, essentially, a stock that's cooked down until the natural gelatin thickens the sauce, but you'll have to make the stock yourself as store bought stuff doesn't have the gelatin or the depth of flavor that you need. You'll also need a big soup pot to hold everything.

Ingredients:
8 lbs beef bones, a mix of marrow bones and joint ends (you don't want the typical soup bones that are a little chunk of bone with a bunch of meat around it)
1 lb onion, rough chopped
1 lb carrots, rough chopped
1/2 lb celery, rough chopped
8-10 sprigs parsley
1 bay leaf
15-20 peppercorns
3 cloves garlic
1 t dried thyme

Instructions:
Roast the bones in a 400 degree oven for 3 hours. Add the onions, celery and carrot plus 2 cups of cold water to the roasting pan (carefully, there may be some splattering from the hot fat int he pan) with the bones and return to the oven for another hour.

Transfer all of the bones and veggies to a soup pot as well as all the juices and anything you can scrap off the pan, add the rest of the ingredients and add enough water to cover everything by an inch or two. Simmer for 8 hours, adding water occasionally if needed, and skimming off any scum that floats to the surface.

Kill the heat and strain out all the veggies, bones, and other solids and pitch them, then chill it down in the fridge to solidify the fat so it can be easily removed. Now take the stock and bring it to a high boil for three hours or so until the volume is reduced to about a pint.

The finished glace de viande can then be turned into specific sauces: add in the drippings from a roasted chicken, some poached garlic, and a few tablespoons of butter and you have a sauce for the chicken; use some burgundy to deglaze the pan after cooking some steaks, then add in the glace and a couple tablespoons of butter and you have bordelaise sauce for the steak. Leftover glace de viande freezes well, especially if you freeze it in ice cube trays for portioning.

Notes

The "preparation time" selection doesn't go past 6 hours, so that's what I picked. Plan to a spend a solid two days making this.

Comments

MeiLin's picture

Most High

This stuff is the shiz. I will warn you, during the boiling phase it can stink to holy heaven for some reason. Chicken stock does not smell like that. And DO NOT skip the skimming.

But worth it. So, so worth it. If you can get veal knuckle--surprisingly difficult--it really makes the sauce.

And remember that while it takes two days you're not staring at the pot the whole time. It can sit on the stove or in the oven doing its thing while you do your thing elsewhere. The actual physical involvement is a fraction of the time.

Also ps: Welcome back!

Davik's picture

Embodiment

The butcher I go to here didn't have any "inspected" bones for sale, but the guy working the counter gave me one of those "so if you want bones for your dogs" bits. After that they sold me the bones they had taken their usual daily meat off of cheaply as dog bones, and in addition to the normal stuff they have the joint ends as well (these weren't for typical sale, and they didn't think they had a worth as dog bones). So yeah, it wasn't technically legal, and those bones weren't technically inspected for human consumption, but they had them lying around after carving your steaks off of them, they made some money off of something that cost me little, and I needed close to four pounds of their scrap for my recipe to work.

Davik's picture

Embodiment

The same butcher has called me to say that they can special order both fat back and pig jowl for me. So yeah, batches of lardo and guanciale will be forthcoming.

MeiLin's picture

Most High

You gots a good butcher there. Nom, lardo...

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