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Meat Glaze




Source of Recipe


James Peterson’s “Meat: A Kitchen Education”


Recipe Introduction


This is simply a concentration of beef broth simmered down way past the point of a demi-glace. It adds incredible richness and flavor to sauces and gravies and is an important ingredient in Brisket with Pomegranate Juice.


List of Ingredients




5 quarts homemade beef broth

Recipe



Place the broth in a large stock pot on the stove and bring to a low simmer. Lower the heat until it reaches the lowest simmer possible. Continue to simmer, skimming off any fat and impurities as they rise to the top, until the broth is reduced by half. Strain through a fine-mesh strainer and pour into a smaller pot. Place it back on the burner and continue to reduce by half again. Strain again and pour into a smaller pot and continue to reduce. When you have reduced to about 2/3 cup, you have meat glaze. Place in a glass jar or plastic container, let cool and cover. It will last about 3 months in the refrigerator or you can freeze it indefinitely.