Cookbook:Glace de Viande (Reduced Beef Sauce)

Glace de viande is a sauce made by reducing meat broth or stock until rich and condensed.

Ingredients

 * 2 quarts brown beef or veal stock, strained and thoroughly degreased

Procedure

 * 1) Pour the stock into a heavy non-reactive pot and bring it to a simmer over medium heat.
 * 2) Reduce the heat to low and let the stock cook until it has reduced to 2 cups, stirring from time to time.
 * 3) Transfer the stock to a small, non-reactive pan and heat over the lowest possible heat until it is reduced to ½ cup.
 * 4) Strain the glaze into a jar.

Notes, tips, and variations

 * The meat glaze can be stored in the refrigerator for several months or frozen indefinitely. Thaw in the microwave and mix before use.