Only milk, sugar, coconut, and vanilla are used to make chewy coconut sweets.
| Prep Time: | 40 mins |
| Cook Time: | 20 hrs |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 1 day 5 hrs 10 mins |
| Servings: | 32 |
| Yield: | 16 1-cup blocks |
Ingredients
- 10 pounds veal bones (joint and marrow bones)
- 1 tablespoon vegetable oil
- 3 medium onions, cut into eighths
- 4 medium carrots, cut into 2-inch pieces
- 4 ribs celery, cut into 2-inch pieces
- 1 (6 ounce) can tomato paste
- 10 quarts cold water
- 2 cups cold water
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
- Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.
- While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.
- Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
- Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
- Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid and browned bits into the stockpot.
- Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.
- Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
- Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
- Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes. Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
- Scrape and discard any fat from the surface. Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.
- While the stock is simmering for 18 hours, the level will drop a few inches in the pot. This is fine, but if it seems like the liquid level is getting too low, add a few cups of water.
- The nutrition data for this recipe includes the full amount of bones and vegetables. The actual amount consumed will vary.
Reviews
Worth the time to make a sauce which will take all of your mediocre meals over the top! Kudos to Chef John. Steak Diane, here we come.
I had 30 pounds of veal bones. It took me nearly 30 hours to get it done and in the freezer. But well worth it. Started with nearly 6 gallons of liquid and ended up with one. There really is nothing to compare to it and you can not buy this stuff in the store. Not like this. The only other place I can think of where you can get this is a high end steak house and you will have to pay $$$$$ for a steak to get some. Can’t wait to find some morels to go with it.
This is so good. Well worth the time. I can quickly make a pan sauce for chicken, beef, pork or veal from this. It lasted about 8 months. Time to make more!!
Chef John is hysterical and fun! great directions in a playful way. First time making Demi-Glace and turned out great with beef bones – will; try the “cheaters” version next.
Like HappyGenny said, it is somewhat daunting, but worth the effort. I too used a Slow Cooker over night and then transferred it into a large stock pot in the a.m.. Worked OK but keep in mind your proportions. I somehow lost track of how much water was needed and had to guess at the time of transfer during the shuffle. Also, I found neck bones (beef) at my local grocer, Market Basket for you New Englanders. I even tried my favorite butcher (40 mile drive) and he said he was having trouble getting any type of bones. Everyone is watching Chef John and getting ideas….
This classic is truly breathtaking, although the time involved is daunting for most cooks. I can’t leave a pot on for 18 hours (who wants to leave the house with a burner on?), so I now simmer mine in a slow cooker instead. Not as perfect, but if it means you actually MAKE it, then it can be forgiven. Veal bones can also be very hard to find. If you must, use large beef bones. No, it won’t be the same, but, as I said, if it’s a choice between compromising or not doing it….