Veal Demi-glace
A demi-glace is a long process, but worth it if you have the time!
Chef Jason Perkins of Ray’s 3rd Generation Bistro Bakery drew the inspiration for his Yorkshire Pudding stuffed with Braised Beef Short Ribs from a restaurant meal he enjoyed last year in Port Dover – a full prime rib dinner which, as often happens, left the Yorkshire pudding sidelined as too filling for an already big meal. “I thought it might be nice just on its own,” he recalls. “It might be all you need.”
He has made the light-as-air popovers the star. The rib meat (braised in the Black Oak nut brown ale, on tap there), mashed potatoes, sharp cheese, horseradish mayo and demi-glace are the supporting cast. A demi-glace is a long process, but worth it if you have the time!
Veal Demi-glace
Ingredients
- Veal bones
- Mirepoix of celery, carrot and onion
- 3 tbsp tomato paste
- Bay leaf
Instructions
- Make a demi-glace by roasting a stock pot’s worth of veal bones in a roasting dish for 3 hours in the oven at 350ºF.
- Add the bones to a softened mirepoix in a stock pot with about 3 tbsp tomato paste and a bay leaf.
- Cook for a few minutes, then fill the pot with water.
- Simmer for a total of 48 hours. Strain liquid and discard bones.
- Refrigerate overnight.
- Remove any fat that has risen to the top.
- Simmer on the stove top until reduced by more than half to a silky consistency.
