Glace de Viande

Meat Glaze

Preparation info

  • Difficulty

    Easy

  • Yield:

    1¼ cups

Appears in

Sauces

By James Peterson

Published 1991

  • About

Meat glaze, usually called glace de viande, takes 8 to 15 hours to prepare from already made stock. If it is difficult to work in a single stretch, the glaze can be reduced for several hours, allowed to cool, and then continued the next day. It is best to begin reduction of the bone stock in a wide-mouthed pot to encourage evaporation and rapid reduction. As the stock reduces, it should be transferred into clean pots of decreasing size. Usually three pots are required to reduce 10 quarts (10 liters) of stock.

Meat glazes can be prepared from any kind of stock, but the technique works best for stocks that already contain a fair amount of gelatin and a certain amount of meaty savor. For this reason, meat glaze is most often prepared with a stock made from beef knuckle bones, which release a large amount of gelatin into the surrounding liquid. Stocks containing little gelatin require too much reduction to become glazes, and by the time the reduction is complete, much of their savor has been compromised.

Ingredients

brown beef stock, made from knuckle bones 10 qt 10 L

Method

  1. Transfer the beef stock into a wide-mouthed 12-quart (12 liter) stockpot. If the stock is cold and jelled, use a ladle. (Do not try to pour jelled stock from one pot into another—it will bounce out onto the floor.) Gently bring the stock to a simmer over about 40 minutes. Keep the pot to the side of the heat source to make skimming easier.
  2. Keep a ladle in a container of cold water next to the pot during reduction. (The water rinses the ladle after each use and prevents it from becoming caked with scum and gelatin.) Skim the stock every 10 to 15 minutes during the first 2 hours of reduction. After this, occasional skimming should suffice.
  3. When the stock has reduced by half, strain it through a fine chinois into a 5-quart (5-liter) pot.
  4. Continue simmering. As the glaze becomes increasingly concentrated, transfer it to a 2-quart (2 liter) pot and use a smaller ladle for skimming.
  5. The glaze is ready when it has the consistency of honey and coats the back of the ladle. The stock should have reduced to one-thirtieth of its original volume (for example, 10 quarts/10 liters of stock should yield cups/330 milliliters glaze). Strain the glaze through a fine chinois into a nonaluminum container with a tight-fitting lid.
  6. After the meat glaze cools, it will have the texture of hard rubber. It will keep, tightly sealed, in the refrigerator for a month or longer and in the freezer indefinitely.