If you have made your beef stock correctly & have followed the basic stock recipe and method, your beef stock should be almost clear….but unfortunately thin. If you then made a sauce with this liquid stock, the sauce would have to be thickened with another thickening agent. Your sauce would then not have the depth in taste, or have the wonderful colour and would not have the shine or “mirror” effect of a quality sauce that looks so dynamic on a white plate. Glace de Viande or meat glaze also makes it far easier to freeze and store to be used later as it is far more concentrated and keeps longer.
- When the beef stock is ready, pour all the liquid through a fine strainer and in to another empty clean stock pot, thereby taking out any bits and pieces floating around or mixed inside the stock. Ensure that after the task is completed that there is only solids in the bottom of the pot and all the valuable stock is saved, discard the left over solids.
- Place the stock back on the stove and return to a steady boil, as there is no sediment left and all solids discarded, there is no longer a problem if the stock boils rapidly.
- As the stock steadily boils, a brown scum will form and follow the flow of the boiling stock and settle in the centre of the pot. This “scum” has to be steadily and continuously skimmed off with a ladle and discarded.
- The amount of the “scum” will depend on the colour of your stock, if your stock is light brown or coffee colour, this would signify that when making the stock, sediment has boiled into the stock and this will eventually separate from the stock as it steadily ticks over.
- The more coffee coloured “scum” you retrieve and discard, the darker and more beautiful your stock and soon to be Glace de Viande will become.
- It is important to understand that as the stock reduces, all the impurities are separated and as the water evaporates through the steam, the stock will get thicker.
- It will get thicker due to the fact that the bone marrow in the joints of the bones retrieved when making your stock will become more and more apparent and thicken the stock making the Glace de Viande.
- When the stock has been reduced by at least two thirds of the original amount, there are no more impurities emerging and the glaze is shiny dark brown in colour, the Glace de Viande is ready.
- The Glace de Viande can now be poured into shallow stainless steel trays and placed in a fridge to cool off.
- When the glaze has cooled off and taken out of the fridge it should be quite hard & almost like rubber.
- It can then be used straight away, or cut into cubes, wrapped with plastic cling film individually and frozen so it can be used piece by piece when necessary.
- When making sauces with a good Glace de Viande, the finished product will be staggering, it will drizzle, shimmer and shine on a good quality white bone china plate and create a mirror like effect.
- The sauce made with this glaze will be full of flavour and if it is made properly, will make your lips stick together slightly after eating the sauce…this is reduced bone marrow and very high in cholesterol so should be eaten in moderation.
Notes: Glace de Viande can be stored in the freezer for months without spoiling as it is concentrated and free from any impurities. The longer your stock was simmered and the more bone marrow retrieved the better the glaze will taste and the easier it will be to thicken your sauces when the Glaze is added. A Glaze can be made in exactly the same way with any kind of meat stock such as veal, duck, pheasant, lamb or venison. However, Glace de Viande is a term only used to describe beef glaze as the others will be usually named Duck Glaze, Lamb Glaze and so on and so forth.