Classic Meat Glaze

Name: Classic Meat Glaze
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 kg beef bones (preferably with some meat attached); 2 litres water; 2 medium carrots (chopped); 2 medium onions (quartered); 2 stalks celery (chopped); 4 cloves garlic (crushed); 2 tablespoons tomato paste; 4 sprigs thyme (fresh); 2 bay leaves bay leaves; 10 whole black peppercorns

255 min 8 servings Medium

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Classic Meat Glaze

A rich and concentrated meat glaze perfect for enhancing flavour in soups, stews, and sauces.

Prep

15 min

Cook

240 min

Total

255 min

Servings

Difficulty

Medium

Meat glaze, or 'glace de viande', is a highly concentrated reduction of meat stock. This versatile ingredient is prized for its ability to add depth and richness to various dishes, particularly in classical French cuisine. This glaze is typically made by reducing a rich meat stock until it reaches a syrupy consistency. The result is a powerful flavour enhancer that can elevate the taste of soups, stews, and sauces, transforming them into gourmet delights.

Instructions

Prepare the Bones

Preheat your oven to 400°F (200°C). Spread the beef bones on a baking sheet and roast for 45 minutes until browned.

Pro tip: Roasting the bones enhances the flavour of the stock.

Make the Stock

Transfer the roasted bones to a large stockpot. Add water, carrots, onions, celery, garlic, tomato paste, thyme, bay leaves, and peppercorns. Bring to a boil.

Pro tip: Ensure the bones are fully covered by water.

Simmer the Stock

Reduce heat to low and simmer uncovered for 3 hours, skimming any foam or fat that rises to the surface.

Pro tip: Skimming helps keep the stock clear.

Strain the Stock

Carefully strain the stock through a fine-mesh sieve into a clean pot, discarding the solids.

Pro tip: For an even clearer stock, use a cheesecloth-lined sieve.

Reduce the Stock

Return the strained stock to the stove and simmer over medium heat. Reduce until the liquid is thick and syrupy, about 1 hour.

Pro tip: The glaze should coat the back of a spoon when ready.

Store the Glaze

Allow the glaze to cool slightly. Transfer to an airtight container and refrigerate or freeze as desired.

Pro tip: Freeze in ice cube trays for portioned use.

💡

Tips & Tricks

Use quality bones for a richer flavour.
Simmer slowly to extract maximum flavour.
Skim regularly to achieve a clear glaze.
Store in small portions for easy use.

Frequently Asked Questions

What is glace de viande?

Glace de viande is a concentrated meat glaze made by reducing meat stock to a syrupy consistency.

How do you use meat glaze?

Use meat glaze to enhance the flavour of soups, stews, and sauces. It provides a rich, concentrated taste.

How long does meat glaze last?

Meat glaze can be stored in the refrigerator for up to a week or frozen for several months.

Can I make meat glaze ahead of time?

Yes, you can make it ahead and store it in the refrigerator or freezer for later use.

What dishes benefit from meat glaze?

Roasted meats, sauces, and braised dishes benefit from the added depth of flavour from meat glaze.

Serving Suggestions

Once completed, the meat glaze can be stored in the refrigerator for up to a week or frozen for longer use. Consider freezing it in ice cube trays to have convenient portions ready to enrich your dishes. Pair this glaze with roasted meats or use it as a base in your favourite sauce recipes. Its concentrated flavour profile complements a wide range of culinary creations.

Nutrition per serving

Calories

12g

Protein

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