Italian
Veal Demi-Glace
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A classic veal demi-glace prepared using the iVario Pro, which allows unattended overnight cooking. The vegetables are roasted, then bones and tomato paste are added, deglazed with wine, and simmered at 94°C with herbs.
- Difficulty
- medium
Ingredients
10 items- Celeryonly the stalks
- Onions
- Garlic
- Carrots
- Ossa di Vitellopre-toasted
- Tomato Paste
- Wine
- 15 lWater15 litres per tank; if using two tanks, 15 L each
- Rosemary(optional)
- Thyme(optional)
Method
- Prepare the vegetables: celery (only the stalks), onions, garlic, and carrots.
- Place the vegetable mix in the iVario Pro.
- Set direct cooking at 200°C and toast the vegetables well (continuous function).
- Once the vegetables are toasted, add the veal bones (pre-toasted earlier).
- Add tomato concentrate.
- Deglaze with wine.
- Interrupt the browning process and add water: 15 litres (15 L each if using two tanks).
- Select the boiling program at 94°C with continuous operation.
- Add herbs: rosemary and thyme.
- Let cook overnight (or for several hours).
- The next day, the demi-glace is ready to be used.
