How to make Jus de Veau or Demi Glace

Hey guys, in this video I will show you how to prepare a beautiful jus de vea or a demi glace. You can use this reduced veal stock for many recipes and I always keep them frozen as ice cubes. It's really a great recipe!

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Enjoy making this recipe!

Ingredients:
2 kg of veal bones
1 kg of veal tail
3 big onions
1 leek
1 celery
2 carrots
0.5 celeriac
2 bulbs of garlic
150 grams of tomato paste
500 grams of peeled tomatoes
0.5 liter of red wine
0.3 liter of red wine
10 springs of thyme
4 leafs of bay leaf
20 peper grains

Bon appetit!

[AntonioPenaUS]

Excellent video! I appreciate how you offer clear instructions for demi glace in under four minutes, when many other content creators would have taken fifteen minutes or more. Thank you!

[AisDrew]

…and he did it all in a white shirt! That took confidence — but you have the competence to match! The result is a delicious sauce, a great video, and fantastic food for all. Many thanks, Chef!

Absolutely stunning. You produce some clean and concise videos

[fellowdanbarber]

This was awesome. No fluff, just right to it with exactly measurements, ingredients, time, and kitchenware to use.

[daimaoza]

This is the right way of making a demi glace !!!! 1 part reduced stock ! One part sauce espagnole

[konradkuczek]

Yesterday I watched your original video about Jus de veau and i had to use translator for ingredients.. today you released english version.. thank you for reading my mind 😆👌👌 Love your stuff!

[hugotendam]

Great clear and concise video. This is a lot of work for a weekday, so I will look for something else for now, but will definitely be making it sometime. I would love to know the recipe for the shortribs you made

[Mo_Ketchups]

1:48 - 👀😯 Why didn’t you use all that flavor-bomb FOND?? 😧

[pedrocastagne]

You're a beast. Really inspiring.

[gun]

How long can you keep this sauce in the fridge? Can you freeze it without losing too much flavour?

[NooBHunterXP]

I havent tasted this, but It looks like an incredibly well put plate!
Where can I find the recipe for the balsamic Glaze?

[jaajames]

Would you use a pressure cooking to speed up the process?

[melbroderick]

Are you using a misono? If so i have the same one and its my favourite of all my knives

[seamus]

Well done! Subbed and liked and SAVED.

[salvatorecuccuru]

Stunning as always, little question by the way, how we can store or keep fresh and delicious? Freezing!? Fridge how long? Sous vide? Thanks again! Keep pushing 👏🏻

[GodfatherSmokers]

Do you think making the Demi glace in a slow cooker would work?

[karolc]

Is it possible to quicken the 20hr simmering process by using pressure cooker, withouth significant change in taste?

[DasScaramooch]

Looks wonderful and pretty much how I was taught … Thing is tho, With the cost of energy skyrocketing who can afford to have the gas on for 30 hours straight !

[dfgk]

I’m getting little confused will all Demi glacé recipes online. It seems that Demi glacé is one part brown stock and one part sauce espagnole. But most sauce espagnole recipes I’ve seen use pretty much the same ingredients as brown (beef) stock + brown stock itself. So is this recipe basically making brown stock/sauce espagnole mix in one go instead of making them separately and then mixing them up ?

[Substance_P]

Chef, how much time I would need to make the Demi glacé with a pressure cooker?