Veal Glaze

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By Peter Gilmore

Published 2014

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  • 1 brown onion, chopped
  • 1 carrot, chopped
  • 50 ml ( fl oz) grapeseed oil
  • 500 g (1 lb 2 oz) veal or beef trimmings
  • 4 garlic cloves, bruised with the back of a knife
  • 500 ml (17 fl oz) good-quality red wine
  • 8 litres (280 fl oz) veal stock
  • 6 ripe tomatoes, cut in half
  • 2 thyme sprigs


In a large stockpot, sauté the onion and carrot in the grapeseed oil until lightly browned. Add the veal or beef trimmings and continue to sauté until the meat is well browned. Add the garlic and red wine. Reduce the wine until there is only 100 ml ( fl oz) of the liquid left, then add the stock, tomatoes and thyme. Reduce the stock on a medium simmer until it has halved in quantity. Strain through a fine conical strainer lined with muslin (cheesecloth). You should now have a demi-glaze (half-reduced stock).

To make a glaze, return the demi-glaze to a clean stockpot and reduce over high heat until you have the required viscosity for glazing and saucing meats. Generally, from 4 litres (140 fl oz) of demi-glaze, you will need to reduce it to somewhere between 800 ml (28 fl oz) and 500 ml (17 fl oz) to achieve a glaze. The further you reduce, the heavier the glaze.