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1 to 1½ Cups
Easy
Published 2011
I ENCOURAGE you to make stock in order to use it to make meat glaze. A meat glaze is homemade beef stock that has been reduced so that nearly all the water in it is removed. When hot, the glaze has a thick, syrupy consistency; when cold, it is firm yet springy. It can be cut into chunks that can be added to soups and sauces to increase their flavor, or used like a bouillon cube to be reconstituted as a stock. Meat glaze is a convenient way to store la