Beef Glace de Viande (often incorrectly called demiglace)

Recipe by Toby Jermain
READY IN: 29hrs
YIELD: 2 cups




  • You may have to ask the butcher to order these for you if he doesn't stock them.
  • At the very least, he will probably have them in back, and you will have to ask for them; they won’t be in the display case.
  • Place rack in middle of oven, and preheat broiler on high or preheat oven to 500 degrees F.
  • Lightly rub the marrow bones with olive oil, and place in a roasting pan.
  • Place in oven, and broil or roast until nicely browned on all sides, turning regularly, and watching closely so they do not burn.
  • Remove from oven, and pour any grease and olive oil from roasting pan into a large (at least 12 quart) stock pot, adding more olive oil as needed, and setting bones aside.
  • Heat pot over high heat, add all of the vegetables, except the tomatoes and parsley, and cook until surfaces are browned and charred in places.
  • Add tomatoes, and cook a couple minutes longer.
  • Transfer veggies to pan with bones.
  • Add a little more olive oil to pot if necessary, and brown the pieces of roast on all sides.
  • Add the bones and veggies to the pot, and fill three-quarters full with cold water.
  • Heat the roasting pan on the stovetop, and add a couple cups of white wine or water to deglaze, scraping up all browned bits on the bottom of the pan, and add this to the stock pot.
  • Add the parsley, bay leaves, and peppercorns to the pot, and bring to a slow boil, skimming off any scum that rises to the surface.
  • Add more water to bring level to 1" from top of pot, and return to a boil.
  • Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
  • Simmer for at least 24 hours, adding more water every couple of hours as needed.
  • While sleeping, just reduce the heat slightly, cover completely, and go to bed; top up with water, increase heat, and return to a boil in the morning.
  • When done cooking, skim as much grease as possible from surface, and strain the broth into another container, pressing gently on the solids to extract as much stock as possible.
  • Discard solids.
  • Scrub pot well, and return to stovetop.
  • Degrease stock as completely as possible, and return to the pot.
  • You should have 4-5 quarts of stock at this point.
  • Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-2½ cups of thick syrup or paste remains).
  • You only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesn’t burn dry.
  • Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
  • Squeeze out all air, seal, and press to flatten.
  • Refrigerate until solidified, then freeze until needed.
  • To Use: Use in any recipe that calls for glace de viande or just a small amount of demiglace (which is probably calling for demiglace in error; they really mean glace de viande).
  • If the recipe calls for more than a couple tablespoons of demiglace, it probably really means demiglace.
  • Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp.
  • Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce.
  • Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande= about 5 fl oz stock).