{"id":190,"date":"2021-12-30T11:26:46","date_gmt":"2021-12-30T10:26:46","guid":{"rendered":"http:\/\/lausenheim.dk\/?p=190"},"modified":"2022-07-10T15:23:17","modified_gmt":"2022-07-10T13:23:17","slug":"koncentreret-kalvefond-demiglace","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/koncentreret-kalvefond-demiglace\/","title":{"rendered":"Concentrated veal stock - demiglace"},"content":{"rendered":"

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If you want to serve a sauce that's on par with what you'd expect in a good restaurant, concentrated veal stock for demiglace is a sure winner<\/p><\/blockquote>\n\n\n

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Concentrated veal stock - the basis of Demiglace<\/h2>\n
<\/div>\nLaus S\u00f8rensen<\/span>\n
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Having some good stock in the freezer makes it easier to get a good result for a variety of dishes. And if you want to serve a sauce that's on par with what you'd expect in a good restaurant, veal stock for demiglace is a sure winner. This is a time-consuming project - not so much labour time, but set aside 24 hours from start to finish. The portion described will fit in a 15-20 litre stock pot. My pot is 18 litres.<\/span><\/div>\n
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Prep Time <\/span>1<\/span> d<\/span><\/span><\/div>
Cook Time <\/span>2<\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course <\/span>demiglace, stock, basic recipes, sauce, Side dishes<\/span><\/div>
Cuisine <\/span>French, international<\/span><\/div><\/div>\n <\/div>\n
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Udstyr
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  • 1 large stock pot<\/div><\/li><\/ul><\/div>\n

    Ingredients
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    • 6<\/span> kg<\/span> Kilos of veal bones, preferably from the joints<\/span><\/li>
    • possibly 1<\/span> kg<\/span> veal tails<\/span><\/li>
    • possibly 1<\/span> pcs<\/span> pig's trotter<\/span><\/li>
    • 4<\/span> pcs<\/span> onion<\/span><\/li>
    • 4<\/span> pcs<\/span> carrots<\/span><\/li>
    • 4<\/span> stalks<\/span> celery<\/span><\/li>
    • 80<\/span> g<\/span> concentrated tomato paste<\/span><\/li>
    • water<\/span> in the appropriate amount<\/span><\/li>
    • POSSIBLY<\/span> 5 cloves of<\/span> garlic<\/span><\/li>
    • POSSIBLY<\/span> 5 pcs<\/span> bay leaves<\/span><\/li><\/ul><\/div><\/div>\n

      Method
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      • Put the bones and veal tails in a roasting tin and place in the oven for 5 quarters of an hour at 220\u00b0. Pour the legs into your stock pot. Pour boiling water into the roasting pan, scrape the bottom with a ladle or similar. Pour the liquid into the stock pot.<\/span><\/div><\/li>
      • Cut the onions, carrots and celery into relatively large pieces, pour over the tomato puree and make sure the vegetables are \u2018smothered\u2019 in tomato. Pour into the roasting tin and roast in the oven for half an hour at 220\u00b0.<\/span><\/div><\/li>
      • In the meantime, split the pig's trotter lengthways and blanch it in boiling water for a few minutes. Throw it in the stock pot. The pig's trotter adds gelatine, which helps to give the finished stock and especially the cooked demiglace a delicious texture. <\/span>
        <\/div>It is NOT necessary to use a pig trotter - especially if you have veal bones from the joints<\/span><\/div><\/li>
      • When the vegetables are done in the oven, clean the roasting pan again with boiling water and pour it into the soup pot.<\/span><\/div><\/li>
      • Add cold water until it covers and bring to the boil. Remove foam and impurities from the surface and turn down the heat to just barely simmer. Do not allow it to boil.\u00a0<\/span><\/div><\/li>
      • Leave it like this for 18-24 hours. Keep an eye on whether too much water evaporates so that it no longer covers. Top up if it doesn't cover.<\/span><\/div><\/li>
      • After 18-24 hours:<\/strong><\/em><\/span>
        <\/div>Remove as much of the bones and vegetables as possible with a slotted spoon.\u00a0<\/span><\/div><\/li>
      • Pour the stock into a suitable container through a sieve.<\/span><\/div><\/li>
      • Wash the stock pot.<\/span><\/div><\/li>
      • Pour the stock back into the soup pot through a sieve lined with cheesecloth.<\/span><\/div><\/li>
      • Reduce the stock over a steady heat until there are 3\u00bd-4 litres in the pot. If you think there's a lot of fat on the surface, you can remove some with a spoon, but otherwise just leave it, it's easy to remove later when it's all cold.<\/span>
        <\/div>If you're not sure how much 3\u00bd-4 litres will fill your pot, start by pouring that amount of water into the pot, insert the handle of a ladle and make a mark on the handle. Then you have a measuring stick.<\/span><\/div><\/li>
      • When the stock has reduced to the desired amount, pour it into a suitable container. Preferably a square plastic container so that you eventually have a proper mould to cut out of.<\/span>
        <\/div>Cool it down as quickly as possible, possibly in a water bath with ice.<\/span>
        <\/div>Place it in the fridge until the next day.\u00a0<\/span><\/div><\/li>
      • Scrape the fat layer off the surface of the gravy, which should now be quite firm. You can use the fat in cooking, e.g. as a fat for a sauce.<\/span>
        <\/div>Turn the stock out onto a platter or similar and cut it into 16 roughly equal pieces. Wrap them in cling film. Then it's easy to take one or two portions out of the freezer when you want to make something delicious.<\/span><\/div><\/li>
      • A super easy sauce for a steak, for example:<\/strong><\/em>\u00a0<\/strong><\/span>
        <\/div>Pour a portion of the gravy into a sauce pan, let it boil down to about half the amount. You should see the bubbles become \u2018finer\u2019 and \u2018 tougher\u2019 as it reduces to a more viscous consistency. Add a little freshly ground pepper and season to taste with a little salt, remove from the heat and garnish with about 10 grams of cold butter.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
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