Meat Glaze (Glace de Viande)

By Janet-2

Ingredients

• 4 quarts beef stock

Preparation

Step 1

After removing all the fat from the surface of the stock, boil it uncovered over medium-high heat until only 3 cups remain (about 1 ½ hours). Skim the stock as it removes all the foam and impurities.

Strain the stock into a small heavy-bottomed saucepan and continue reducing over medium heat until the liquid thickens to coat a spoon, about 30 minutes. The liquid will at this point be dark and shiny and will bubble slowly.

Pour the hot glaze into a heatproof custard cup or bowl and refrigerate. When cold, it will be firm and can easily be unmolded. Invert the cup or bowl and push out. Wrap the glaze in plastic wrap and refrigerate or freeze it. To use, simply cut off teaspoon-size chunks and rewrap the unused portion. A glaze will keep for many months.