Veal Demi Gloss Recipe for Steak | 18h 45m

Instructions:

1. Preheat your oven to 220°C (425°F). Arrange the 5 lbs of bones and 2 lbs of meaty shanks in a single layer in a roasting pan. Roast for 45 minutes until the bones are a deep chocolate brown and sizzling. Note: Color here is the foundation of the entire flavor profile.
2. Add the onions, carrots, and celery to the pan. Toss them in the rendered veal fat. Roast for another 20 minutes until the vegetables are softened and charred at the edges.
3. Clear a spot in the center of the pan and drop in the 4 tbsp of tomato paste. Stir it into the fat and roast for 5 more minutes until the paste turns from bright red to a rusty brick color.
4. Transfer the bones and vegetables to your large stockpot. Do not discard the brown bits in the roasting pan. Place the roasting pan over a stovetop burner, add 1 cup of the wine, and scrape the bottom with a wooden spoon until all the fond (burnt bits) is dissolved.
5. Pour that liquid into the stockpot along with the remaining wine, 10 peppercorns, bouquet garni, and 7 quarts of cold water. Ensure the water is cold to allow for a slow extraction of proteins.
6. Bring to a very slow simmer. Do not let it boil. Use a ladle to skim off the grey foam and yellow fat that rises to the surface during the first hour.
7. Simmer uncovered for 12 to 15 hours. The liquid should barely smile (one or two bubbles every few seconds). The house will smell incredible.
8. Strain the liquid through a fine mesh sieve into a smaller pot. Discard the solids. You should have roughly 2 to 3 liters of liquid.
9. Bring this liquid back to a simmer and reduce by half again until it becomes thick enough to coat the back of a spoon. Note: This is when it officially becomes a veal demi gloss.
10. Taste for seasoning. Only add salt now, as the flavor is finally concentrated. Pour into glass jars and let cool until it sets into a firm, bouncy jelly.