Yesterday I spent my whole afternoon preparing beef glace. It takes quite a lot of work and though I was toally happy with the result, I ended up with about 150-200 ml glace out of 800 g beef bones. I wish you could have a smell of it! It is simply fantastic! Mmm... and now some infos about stock and co:
Let there be stock! Stock is actually very similar to broth, but usually broth refers to the finished product, while stock is used as an ingredient. Stock is prepared by simmering various ingredients, such as: meat, bones, mirepoix, herbs an spices. Mirepoix is a combinations of onions, carrots and celery or sometimes other vegetables. Spices is usually added in a form of bouquet garni that contains various ingredients, depending on the stock you want to prepare.
There are many types of stock:
Fond brun (brown stock): bones and mirepoix are roasted, that gives it a brown colour.
Fond blanc (white stock): raw bones and white mirepoix.
Jus is a rich, lightly reduced stock.
Demiglace is any rich stock that is reduced half to enrich it.
Glace de viande is made the same way but it is reduced about 8-10 times more to have a really thick and highly concentrated reduction at the end.
2500 g beef bones
500 g onion
250 g carrot
100 g celery
8 tablespoons oil
6-8 white peppercorns
1 bay leaf
2 juniper berries
1 twig thyme
1/2 garlic clove
Preheat oven to 180°C and roast bones until golden brown. Meanwhile chop vegetables. Pour oil from the roasted bones, add vegetables and roast until brown. Transfer everything in a large pot and pour water in the empty roasting tin. Scrap up all brown bits on the bottom of the pan and add this to the pot with the veggies and bones. Fill it up with water and add herbs and spices. Cook for 1 1/2 - 2 hours, while removing foam and fat as often as needed. Sieve and cook over low heat until it thickens. It can be kept in the fridge up to 3 months.