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Glace de Viande

Glace de Viande is a traditional French recipe for a classic reduced beef stock that's typically used to enrich stews and other stocks or to glaze roast joints of meat. The full recipe is presented here and I hope you enjoy this classic French dish of Glace de Viande.

prep time

20 minutes

cook time

24 hours minutes

Total Time:

24 hours

Serves:

10

Rating:

Tags : Sauce RecipesHerb RecipesBeef RecipesVegetable RecipesFrench Recipes

This is the classic French reduced brown stock that is very concentrated in flavour and is typically used to either add body and colour to other sauces or can be used as a glaze for roast meats. It's not exactly difficult to make, but does take some time to prepare. It's far easier to make a huge batch and to freeze in small portions ready for later use. This is a classic recipe that's one of the first things any aspiring chef learns to make.

Ingredients:

2.5kg beef bones cut into 8cm lengths (you need marrowbones for this)
2kg beef shoulder (chuck) roast
3 large onions, quartered
6 garlic cloves, crushed
3 celery sticks (with leaves) cut into 5cm pieces
4 large carrots, cut into 5cm pieces
2 very ripe tomatoes, quartered
500ml white wine or water
1 bunch parsley stems
5 large bay leaves
1 tsp black peppercorns
olive oil, as needed

Method:

Rub the marrowbones in oil and place in a roasting tin. Set this in an oven pre-heated to 220°C and roast until nicely browned all over. Turn often and make sure that they don't burn. When the bones are nicely coloured remove from the oven and pour any oil and grease from the pan into a large (at least 15l) stock pot. Set the bones aside.

Place on the hob, add the tomatoes and cook for about 2 minutes then take off the heat. Return the bones to the roasting pan and add the vegetables and meat. Add more olive oil and toss to coat then fry until the meat has browned before adding the mixture in the pan to the stock pot then add fill the pot 3/4 full with cold water.

Place the roasting pan on the hob and heat then add the white wine and deglaze, scraping any residue from the base of the pan. Transfer this to the stock pot. Bring the mixture in the pot to a slow boil and add the herbs and peppercorns. Continue cooking and skim off any scum as it raises to the surface of the pan.

Add more water so that the level is 5cm below the rim of the pot then return the mixture to a boil. Reduce to a brisk simmer, partially cover the pot and continue simmering like this for at least 24 hours, topping-up the water level as required. (Over night, top the water up to the rim of the pot, reduce to a very low simmer, cover completely then bring back to a brisk simmer and partially cover the pot when you wake.)

When the cooking time is up, skim any scum from the surface of the liquid then pass through a fine-meshed sieve into a clean bowl, pressing the solids with the back of a spoon so you extract as much liquid as possible. Discard the remaining solids then clean the pot thoroughly. Allow the strained stock to cool then remove as much of the fat from the surface as possible before returning the stock to the pan (you should have about 6l).

Bring the stock to a rolling boil and allow to reduce by about 90% of it's original volume (ie to between 500 and 600ml). The mixture will resemble a thick syrupy paste and this is exactly what you want.

To enrich any other sauce all you need is about 2 tbsp of this stock. To glaze a roast of beef you need about 3 tbsp. It's much easier to handle if you freeze the Glace de Viande in ice cubes and thaw these before using.