One of the classic mother French sauces "fond de veau" (demi-glace/glaze) is a rich, thick, shinny brown sauce that is itself a base for other sauces to give depth to complex dishes. Making it you need a lot of patient in the kitchen and it worth well. The sauce is made fresh and with love, making it quite aromatic and pleasing to the smell. When the first bubble and steaming coming out from pot. I can smell french in my kitchen! Veal is not always available in Taiwan you can substitute pork bones then add some sliced of beef.
Ingredients:
5lbs veal bones
1 large yellow or white onion, chopped
140g leek, chopped
100g carrots, chopped
75g chopped western celery
4oz tomato paste
2 spring thyme
2 bay leaves
2 green leek leaves
2 spring parsley
¼ tsp whole black peppercorns
3 garlic cloves
pinch of tarragon
water
Preparation:
5lbs veal bones
1 large yellow or white onion, chopped
140g leek, chopped
100g carrots, chopped
75g chopped western celery
4oz tomato paste
2 spring thyme
2 bay leaves
2 green leek leaves
2 spring parsley
¼ tsp whole black peppercorns
3 garlic cloves
pinch of tarragon
water
Preparation:
1. Preheat oven to 250°C. Place the bones, celery, leek, carrots, onion and garlic in a roasting pan and brown them well for about 45-50 minutes. While roasting, make a 2 herb bouquet garni by gathering together the green outer leaves from the leek, parsley, thyme, bay leaves. Tie and wrapped the herb sprigs together with a piece of kitchen twine.
2. The bones and vegetables should be browned all over with dark edges, and should be crisp and caramelized, remove from the oven.
3. Transfer the bones and vegetables to a 20 cups stockpot, then add the tomato paste over the roasted mixture. Place the roasting pan on the hob over medium heat. Add 2-3 cups of water, while stirring, scrape all the dark drippings and any crunchy bits from the sides and bottom of roasting pan. The browned bits are the best parts of your gravy.
4. Add a pinch of dry tarragon, peppercorns and browned bones-mirepoix liquid to the pot.
5. Bring to a boil, reduce low heat, cover and let simmer approximately 6 hours.
6. By the way don't forget to skim the excess fat from the surface of the stock with a spoon or ladle every 30 minutes as necessary.
7. When the stock is ready, Remove the pot from the heat, then separate the bones. Pour the stock through a fine sieve into another casserole or pot. Press the stock mixture gently to extract their juices.
8. Simmer stock for demi-glace over medium-low heat. Skimming off the fat to get rid of any lumps.
9. Turn off the heat. If you will notice that it will turn the liquid into a 1½- 2 cups. If gravy is too thick just add a little bit water and stir until it reaches desired consistency.
10. Pour and save the gravy into a pyrex or any glass container, let it cool. The sauce can be kept in the refrigerator for a week or frozen for months.
Note:
Remember that gravy will continue to thicken after it has been removed from the heat.
Remember that gravy will continue to thicken after it has been removed from the heat.