(Glace de Viande)
We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version.
Ingredients
- 6 1⁄2 lb. beef shanks, cut into 2"-thick pieces
- 6 1⁄2 lb. veal knuckles, quartered
- 1⁄2 cup vegetable oil
- 4 carrots, peeled and sliced into 2" pieces
- 2 large yellow onions, peeled and quartered
- 1 fresh (unsmoked) ham hock, blanched
- 1 lb. fresh pork rind, diced and blanched
- 1 bouquet garni (15 parsley stems, 3 sprigs thyme, and 2 bay leaves, tied together with kitchen twine)
- 1 clove garlic, crushed and peeled
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Instructions
Step 1
Preheat oven to 400°. Heat a large roasting pan in oven until hot. Meanwhile, trim meat off shanks and knuckles, setting meat and bones aside. Add G cup of the oil and bones to pan and roast until lightly browned, 1 hour. Add carrots and onions and roast until well browned, 1 hour. Transfer mixture to a large stockpot. Add ham hock, pork rind, bouquet garni, garlic, and 30 cups water and bring to a boil. Reduce heat to medium-low and simmer, skimming off any impurities that surface, for 12 hours, replenishing pot with boiling water to maintain original water level. Strain stock; you should have about 28 cups. Add water to stock or reduce stock further so that it yields 28 cups. (Refrigerate stock at this point, if you like. Heat before continuing with recipe.)
Step 2
Heat remaining oil in a large wide pot over medium-high heat. Brown reserved meat in batches. Pour off fat, wipe out pot, and return meat to pot. Add 8 cups of the stock and boil, skimming off any impurities, until reduced by three-quarters, about 1 hour. Add 8 cups of the stock and repeat process. Add remaining stock, reduce heat to medium-low, and simmer for 1 hour. Strain stock through a cheesecloth-lined fine sieve into a saucepan.
Step 3
Simmer stock over medium-low heat for 30 minutes. Strain through a cheesecloth-lined sieve into a clean saucepan.Repeat process until stock is thick and glossy and has reduced to 1 cup, about 2 1⁄2 hours. Strain once more. To store, pour 2 tbsp. meat glaze into each cup of an ice cube tray, let cool, cover and freeze.
- Preheat oven to 400°. Heat a large roasting pan in oven until hot. Meanwhile, trim meat off shanks and knuckles, setting meat and bones aside. Add G cup of the oil and bones to pan and roast until lightly browned, 1 hour. Add carrots and onions and roast until well browned, 1 hour. Transfer mixture to a large stockpot. Add ham hock, pork rind, bouquet garni, garlic, and 30 cups water and bring to a boil. Reduce heat to medium-low and simmer, skimming off any impurities that surface, for 12 hours, replenishing pot with boiling water to maintain original water level. Strain stock; you should have about 28 cups. Add water to stock or reduce stock further so that it yields 28 cups. (Refrigerate stock at this point, if you like. Heat before continuing with recipe.)
- Heat remaining oil in a large wide pot over medium-high heat. Brown reserved meat in batches. Pour off fat, wipe out pot, and return meat to pot. Add 8 cups of the stock and boil, skimming off any impurities, until reduced by three-quarters, about 1 hour. Add 8 cups of the stock and repeat process. Add remaining stock, reduce heat to medium-low, and simmer for 1 hour. Strain stock through a cheesecloth-lined fine sieve into a saucepan.
- Simmer stock over medium-low heat for 30 minutes. Strain through a cheesecloth-lined sieve into a clean saucepan.Repeat process until stock is thick and glossy and has reduced to 1 cup, about 2 1⁄2 hours. Strain once more. To store, pour 2 tbsp. meat glaze into each cup of an ice cube tray, let cool, cover and freeze.
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