Chef Donís Kitchen Recipe File  
RECIPE NAME: Veal/Pork Demi-glaze Original Date:
DIRECTORY: Stocks and Broths 2/22/96
    Revision Date:


1 batch



veal bones 20 lb    
pork bones 15 lb    
carrots, coarse chopped 2 lb    
onions, coarse chopped 4 lb    
celery, coarse chopped 2 lb    
bay leaves, whole 6 each    
peppercorns, whole, black 25 each    
tomato paste 1 cup    
water 5 gal + 3 quarts    
garlic heads, whole, tops cut off 4 each    
fresh thyme, sprigs 2 oz    

In a large braising pan; roast bones together until deep brown, smear with tomato paste.

Cook until the tips of the tomato paste are just black.

Pour bones into stock pot, add vegetables to the braiser and brown over a flame stirring frequently.

Add 3 quarts water and scrape all the fond (*see below) off the pan.

Pour into stock pot. Add 5 gallons water, the herbs and seasonings.

Simmer for 36 hours, adding water as needed.

Cool place in a clean container. Label, date, initial and refrigerate.

* The brown to black juices on the bottom of the pan along with the caramelized vegetables provide all

the color and the depth of flavor to the stock.