Recipe: Pinehurst’s Veal Demi-Glace
Try making your own Veal demi-glace at home!
5 lbs. veal bones
3 Tsp. tomato paste
2 cloves garlic
1 large onion, diced
1 large carrot, diced
2 stalks celery, plus leaves
2 Tsp. thyme
2 cups merlot wine
2 bay leaves
2 qt. cold water
Kosher salt and fresh ground black pepper to taste
Slather bones in 1.5 Tbs. tomato paste and roast in convection oven for 45 minutes. While bones are roasting, sauté onion, celery and carrot with remaining 1.5 tbl tomato paste until vegetables are caramelized. Add garlic cloves, thyme and bay leaves and sauté an additional 5 minutes. Deglaze pan with merlot and reduce by half. Remove veal bones from oven and add to sauce pot, add cold water covering the bones and bring to a boil. Turn heat down to slight simmer, cook for 24 hours, remove from heat and cool overnight. When cooled, remove and discard solidified fat on top. What remains is basic veal stock that is the consistency of Jell-O. Heat desired amount of stock in a saucepan, liquefying and reducing it until it coats the back of a spoon. Season with salt and pepper to taste.
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