Ingredients:
- extra virgin olive oil , as needed
- 3 -4 stalks celery , with leaves if possible,cut in 2 inch pieces
Directions:
- 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 wont 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 2-21/2 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 doesnt 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3334.1 Kcal (13959 kJ) | ||
| Calories from fat | 2440.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 271.14g | 417% | |
|---|---|---|---|
| Cholesterol | 760.21mg | 253% | |
| Sodium | 708.68mg | 30% | |
| Potassium | 3055.94mg | 65% | |
| Total Carbs | 28.98g | 10% | |
| Sugars | 10.19g | 41% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 169.96g | 340% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 20.6mg | 114% | |
| Calcium | 183.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 240.32 Kcal (1006 kJ) | ||
| Calories from fat | 175.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.54g | 417% | |
|---|---|---|---|
| Cholesterol | 54.8mg | 253% | |
| Sodium | 51.08mg | 30% | |
| Potassium | 220.27mg | 65% | |
| Total Carbs | 2.09g | 10% | |
| Sugars | 0.73g | 41% | |
| Dietary Fiber | 0.38g | 21% | |
| Protein | 12.25g | 340% | |
| Vitamin C | 1.3mg | 30% | |
| Iron | 1.5mg | 114% | |
| Calcium | 13.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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