Glace de Viande (Homemade Beef Essence)

I am grateful to Jacques Pépin’s La Technique for introducing me to this indispensable jewel of the kitchen. It is called glace, because the broth is so concentrated it becomes a glaze. Glace could well be the most important recipe in this book because it will enhance so many things you make without adding either salt or fat, enabling you to control the amount and type of each of these