Beef Essence or Extract

Preparation info
  • Makes

    2 cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

To cook a heap of bones, beef, and vegetables in a big pot for many hours and have to show for it a small jar or two of meat essence is truly making a molehill out of a mountain—but such a molehill! Possessing a batch of this essence—glace de viande, in the language of the unknown chef who devised it—is like having 8 quarts of strong beef stock miraculously confined in a small container in your refrigerator. Use it any time you like and keep it as long as you