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French demi glace makes just about any meat dish it's used with spectacular. Use it wisely - it's a flavour grenade.
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3.67 from 3 votes


Demi-glace is one of the restaurant's secret weapons. Virtually all high-end restaurants use it. Now you can too.
Prep Time30 mins
Cook Time1 d 6 hrs
Total Time1 d 6 hrs 30 mins
Course: side
Cuisine: French
Servings: 2 cups
Author: romain | glebekitchen


  • 7-8 lbs meaty veal bones
  • 1 onion coarsely chopped
  • 2-3 shallots coarsely chopped (or another onion)
  • 1 leek coarsely chopped
  • 2-3 carrots coarsely chopped
  • 4 oz tomato paste
  • 2-3 sprigs of thyme - wrapped in a bit of cheesecloth
  • enough water to cover the bones - topping up as required


  • Heat your oven to 375F.
  • Spread the bones in an even layer on a sturdy baking sheet and roast for 90 minutes. Make sure your baking sheet has sides at least 3/4" high as the bones will throw a lot of fat.
  • Remove fat and sprinkle the carrots, onions, shallots and leeks overtop. Roast another 30 minutes or so.
  • Place bones and aromatics in a large stock pot, add the tomato paste and thyme and simmer gently (I mean gently) for around 18-24 hours.
  • Remove from heat. Let cool slightly, remove bones and strain through a fine strainer.
  • Let cool completely. Skim any surface fat.
  • Return to a pot and simmer gently to a final volume of 2-3 cups.
  • Portion demi-glace in an ice cube tray and freeze. Place cubes in a zip loc bag or better yet vacuum pack 3 or 4 cubes per package.
  • Use on your unsuspecting guests to amaze them.