Glace De Viande

Name: Glace De Viande
Prep time: 10 min
Cook time: 16 h
Yield: 24 (1/4 cup per person)
Ingredients: 8 pounds veal bones; 2 roughly chopped yellow onions; 2 roughly chopped ribs of celery; 2 peeled or unpeeled roughly chopped carrots; 6 ounces tomato paste; 1.5 cups dry red wine; 2 to 3 sprigs of thyme; 2 to 3 parsley stems; 8 to 10 peppercorns; 2 to 3 garlic cloves

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Prep Time
10 mins
Cook Time
16 hrs
Servings
24 (1/4 cup per person)
Calories
25 kcal
Course
Condiments
Cuisine
French

Glace De Viande

Frida Davis

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This homemade Glace de Viande transforms everyday dishes into gourmet meals with ease. As a profoundly flavorful and versatile reduction, just one spoonful elevates sauces, soups, gravies, and braised dishes with rich, concentrated depth.

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Ingredients

Servings

8 pounds veal bones
2 roughly chopped yellow onions weighing a total of 1 pound
2 roughly chopped ribs of celery weighing a total of 8 ounces
2 peeled or unpeeled roughly chopped carrots weight a total of 8 ounces
6 ounces tomato paste
1.5 cups dry red wine
2 to 3 sprigs of thyme
2 to 3 parsley stems
8 to 10 peppercorns
2 to 3 garlic cloves

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Instructions

Preheat the oven to 450°.
Add the bones to a large roasting pan and place it in the oven in a middle rack and cook for 90 minutes.
Remove the bones and add them to an extra-large stock pot. I used a 5 gallon pot.
Cover the bones with about 1 1/2 gallons of cold water. The bones should be completely submerged under the water by about 2 inches. Simmer it over low to medium heat.
Add the vegetables to the roasting pan and sauté in the rendered fat for 25 to 30 minutes over medium heat while frequently stirring with a spoon or until well caramelized. It’s ok to use two burners. Feel free to also place the pan on a middle rack in the oven at 450° for 25 to 30 minutes.
Next, stir in the tomato paste and cook for 8 to 10 minutes to deepen the flavor and becomes a rust like color. Deglaze with the wine and cook for an additional 5 to 6 minutes or until it is reduced by one half.
Pour everything into the stock pot along with the thyme, parsley, peppercorns, and garlic
Simmer the stock over low to medium heat for 6 to 8 hours and be sure to come back every hour to skim and discard any impurities or fat that collects at the top.
Strain the stock completely through a chinois, fine mesh strainer, or cheesecloth into a large pot.
Return it to the burner and cook over low-to-low-medium heat until it is reduced by 80 percent. There should only be about 6 cups remaining.
Store or use it.

Notes

I highly recommend checking if the Glace de Viande is properly reduced by dipping a spoon into it. The glaze should coat the back of the spoon evenly without running off too quickly.
Roasting: I always roast the bones at 450°F to build a deep, rich flavor base. Giving them the full 90 minutes ensures they caramelize properly.
Simmering: I never let the stock boil because it can turn cloudy and affect the final texture. Keeping it at a low simmer helps develop a thick, glossy glaze.
Skimming: I skim the stock every hour to remove impurities and excess fat. A ladle or fine-mesh skimmer makes this step quick and easy.
Straining: I always strain the stock through a fine-mesh strainer, chinois, or cheesecloth for a smooth, refined finish. This removes any leftover solids and gives the glaze a perfect consistency.
Storage: I store my glace de viande in small portions so I can easily use just what I need. It freezes well, making it easy to have on hand for future dishes.
Make-Ahead: If you’re serving it as part of a dish, the glace de viande can be kept warm on the stove over very low heat for a few hours. Stir it occasionally and avoid boiling it, as this can affect its smooth consistency.
How to Store: Once cooled to room temperature, transfer the glaze to an airtight container and store it in the refrigerator for up to 1 week. Alternatively, freeze it in small freezer-safe containers or ice cube trays for up to 6 months. When ready, let the individual portions thaw overnight in the fridge.
How to Reheat: The gelatin extracted from the bones makes this glaze gelatinous when chilled. This is completely normal and a sign of a well-made glace de viande! When reheated over low heat, it will return to its smooth, syrupy consistency. If it’s too thick, stir in a splash of water or stock to loosen it up.

Nutrition Information

Show Details

Calories 25kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 0.1g (0%) Saturated Fat 0.02g (0%) Polyunsaturated Fat 0.02g Monounsaturated Fat 0.01g Sodium 63mg (3%) Potassium 113mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 984IU (20%) Vitamin C 3mg (3%) Calcium 9mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 24(1/4 cup per person)

Amount Per Serving

Calories 25 kcal

% Daily Value*

Calories	25kcal	1%
Carbohydrates	3g	1%
Protein	1g	2%
Fat	0.1g	0%
Saturated Fat	0.02g	0%
Polyunsaturated Fat	0.02g	0%
Monounsaturated Fat	0.01g	0%
Sodium	63mg	3%
Potassium	113mg	2%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	984IU	20%
Vitamin C	3mg	3%
Calcium	9mg	1%
Iron	0.3mg	2%