How to make Jus de Veau or Demi Glace

Hey guys, in this video I will show you how to prepare a beautiful jus de vea or a demi glace. You can use this reduced veal stock for many recipes and I always keep them frozen as ice cubes. It's really a great recipe!
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Enjoy making this recipe!
Ingredients:
2 kg of veal bones
1 kg of veal tail
3 big onions
1 leek
1 celery
2 carrots
0.5 celeriac
2 bulbs of garlic
150 grams of tomato paste
500 grams of peeled tomatoes
0.5 liter of red wine
0.3 liter of red wine
10 springs of thyme
4 leafs of bay leaf
20 peper grains
Bon appetit!

[@AntonioPenaUS]

Excellent video! I appreciate how you offer clear instructions for demi glace in under four minutes, when many other content creators would have taken fifteen minutes or more. Thank you!

Absolutely stunning. You produce some clean and concise videos

[@JulesCookingGlobal]

Thanks man!

[@fellowdanbarber3323]

This was awesome. No fluff, just right to it with exactly measurements, ingredients, time, and kitchenware to use.

[@JulesCookingGlobal]

Thanks! Glad you liked it

[@daimaoza832]

This is the right way of making a demi glace !!!! 1 part reduced stock ! One part sauce espagnole

[@grantgrant8554]

Old school, as long as it taste good, who give a damn

[@hugotendam5349]

Great clear and concise video. This is a lot of work for a weekday, so I will look for something else for now, but will definitely be making it sometime. I would love to know the recipe for the shortribs you made

[@matansh16]

You are amazing chef!!!

[@JulesCookingGlobal]

Thanks a lot!

[@amaridias4478]

A lot of Restaurant I worked for before made a cheat version of this. Just Red wine, Thick Balsamic Vinegar, honey, salt and pepper and that’s it Id love to see a comparison video of some sorts like that

[@Ais4Drew]

…and he did it all in a white shirt! That took confidence - but you have the competence to match! The result is a delicious sauce, a great video, and fantastic food for all. Many thanks, Chef!

[@JulesCookingGlobal]

Glad you liked it, appreciate the kind words!

[@antoniodemartis4096]

Bravissimo chef, complimenti! 👍💪🚀

[@JulesCookingGlobal]

Thanks Antonio!

[@clasifi1]

Great presentation, as always.

[@JulesCookingGlobal]

Thanks a lot!

[@kamara703]

Chef you are awesome great job

[@JulesCookingGlobal]

Thanks! Appreciate it

[@konradkuczek6178]

Yesterday I watched your original video about Jus de veau and i had to use translator for ingredients.. today you released english version.. thank you for reading my mind 😆👌👌 Love your stuff!

[@JulesCookingGlobal]

Hahaha yeah I thought it was time for an upgrade

[@enguerran]

tres beau travail !

[@JulesCookingGlobal]

Thanks!

[@arifhidayat-fx5em]

Great video..aas always ❤

[@rudavalek]

Concentrated heaven

[@NooBHunterXP]

I havent tasted this, but It looks like an incredibly well put plate! Where can I find the recipe for the balsamic Glaze?

[@JulesCookingGlobal]

Hi Paul! You can find it in my shortrib video

[@ju-leeahn4916]

Awesome! Keep up the nice work!!

[@JulesCookingGlobal]

Sure will Ju-Lee!

[@Samurai78420]

This guy is lights out badass.

[@jamespagdilao2531]

Thank you chef. Would the same instructions apply with beef or chicken bones? For example some dishes are served with a “beef/chicken jus”

[@pedrocastagne2847]

You're a beast. Really inspiring.

[@JulesCookingGlobal]

Thanks Pedro!

[@andressanchagomez9738]

Gracias, Jules. Eres un espejo. Felicicidades Thanks, Jules. You are a mirror. Congratulations

[@user-ol1ek8sl8f]

Thanks a lot for sharing

[@JulesCookingGlobal]

Glad you liked it!

[@melbroderick906]

Are you using a misono? If so i have the same one and its my favourite of all my knives

[@leenkestens45]

Great video! Thank you!

[@JulesCookingGlobal]

Thanks Leen!

[@ddmor3391]

YES YES YES!!! Keep going chef!

[@JulesCookingGlobal]

Thanks! Sure will

[@lightbulbmne9511]

Thank u so much for this super usefull video

[@syedahmed9022]

Thanks Chef de Cuisine.

[@simongilchreest4482]

Stunning Demi glace and dish chef ! What is the garnish you are using on the top of the right and side short rib. Is it marrow bone or hazlenuts. Cheers Chef.

[@coenb7348]

May i suggest cutting up the vegetables very coarsly and then put the meat and bones on a dripping rack with the vegetables on a oven rack below it so the fat of the meat can drip on the vegetables allowing them to caramelize. Also you can enhance this effect by mixing the vegetables and meat with a healthy amount of tomato concentrate to enhance the maillard effect. Also, if you use ice with the cold water, you get a better ''shock'' effect if you will, so all the flavourings will transfer better and more efficiently into the broth. Thanks anyways, great fan of your videos! -A fellow chef ;)

[@davidlee6815]

Everyone has there own way as long as it comes out good

[@seamus6994]

Well done! Subbed and liked and SAVED.

[@salvatorecuccuru]

Stunning as always, little question by the way, how we can store or keep fresh and delicious? Freezing!? Fridge how long? Sous vide? Thanks again! Keep pushing 👏🏻

[@rodrigomuniz4206]

I use vacuum bags and put them in the freezer, lasts for months

[@JulesCookingGlobal]

I always portion them and the vacuum them with a little bit of the glacé, after that it’s fine for a week in your fridge and indeed months in your freezer

[@susieinouye4631]

Looks delicious!

[@celiayounger9202]

Thank you

[@manuelmacalinao500]

Is that short rib just compressed by weights then frozen?

[@baggiocpc7266]

Rhy Jules thanks for all the videos you give us. It's great, you're now my spiritual guide. One question: what ratios should I change of I elwant to add few champignons? Would It Be a spese version of It? Also what of i slightly toast the garlic? Thanks for everything. Keep up the great job!

[@quintvandenheuvel895]

If you want to add mushrooms I'd suggest to add some dried shitake when you add in the vegetables. You can get them at any asian store ;-)

[@cedispayingforthis]

Amazing.

[@trailguy]

Perfect, thanks!

[@painterpainting7056]

Wow... was not expecting all that

[@JulesCookingGlobal]

Appreciate it!

[@jaajames]

Would you use a pressure cooking to speed up the process?

[@wickedandlazy]

Some chefs do. The trick is to let it cool again without opening to keep all the aromatics.

[@rowlerthedachshund4634]

Jules, where do you buy hard to find ingredients like Veal bones and Celeriac?

[@JulesCookingGlobal]

Celeriac is a common ingredient here in the Netherlands and for veal bones I just go to the butcher

[@Toermalijn1]

I love it when you show basic

[@JulesCookingGlobal]

Glad you liked it!

[@sandraelizabehtdecabrera3989]

Beautiful impeccable🤗🌹

[@JulesCookingGlobal]

Thanks!

[@deadstickfpv]

Bon Chef..

[@gun61]

How long can you keep this sauce in the fridge? Can you freeze it without losing too much flavour?

[@bigbrain296]

Beautiful jus! What's the reason you always use celeriac in stocks and sauces? Many recipes just use onion, carrot, and celery (sometimes leek), but I've never seen celeriac. Does it give a nicer flavour than just celery? Also when you put things into the pan with oil, it's called sauteing or frying, not baking.

[@JulesCookingGlobal]

I think it gives a richer flavor and it really gives some depth. Thanks for the sautéing tip!

[@sam11443]

@@JulesCookingGlobal to add to this: baking = bakken in de oven cooking = bakken in de pan boiling = koken (in water) I will most definitely keep some of this jus de veau on hand from now on! Seems like an easy way to lift a lot of recipe to the next level!

[@MinaAyoubChef]

so beautiful

[@JulesCookingGlobal]

Thanks!

[@karolc5458]

Is it possible to quicken the 20hr simmering process by using pressure cooker, withouth significant change in taste?

[@GodfatherSmokers]

Do you think making the Demi glace in a slow cooker would work?

[@dfgk7857]

I’m getting little confused will all Demi glacé recipes online. It seems that Demi glacé is one part brown stock and one part sauce espagnole. But most sauce espagnole recipes I’ve seen use pretty much the same ingredients as brown (beef) stock + brown stock itself. So is this recipe basically making brown stock/sauce espagnole mix in one go instead of making them separately and then mixing them up ?

[@user-lp7vq3js7t]

Show us the desert from le Chateaubriand with egg yolks

[@yemalielaponte4876]

Hello chef . What Kind of Bone did you use ?

[@maetes]

02:20 20hrs with a lid, or without?

[@markrichardson3822]

Reduce until 2/3 gone, leaving 1/3 or until 2/3 remains? On the stove now, reducing.

[@user-wz2rm7kp9u]

❤❤❤❤

[@Mo_Ketchups]

1:48 - 👀😯 Why didn’t you use all that flavor-bomb FOND?? 😧

[@nicolaerotari1902]

Please Tell me the link for your copper pan, thanks

[@mimiziomaltez262]

Voila

[@badreddinehamdouch5004]

What can you replace the wine with? Any other substitute?

[@JulesCookingGlobal]

I would just not use it then, still very delicious

[@memeslazus3958]

Chef,how much time I would need to make the Demi glacé with a pressure cooker?

[@JulesCookingGlobal]

I believe it was 3 hours… not sure though, it’s been 10 years 😅

[@memeslazus3958]

@@JulesCookingGlobal Thanks a lot chef! You are an amazing Chef and you really helped me with my soufflé problem,because I didn’t know how much base and egg whites to combine!

[@rag5075]

Nice cher

[@JulesCookingGlobal]

Thanks!

[@user-rr3if6og4l]

👍😀

[@JulesCookingGlobal]

Thanks!

[@sallyswann355]

is it just me! I have replayed it several times to see what ingredient he says here but just can't hear it: 2kgs veal bones and also add 1kg of veal _______? till? what is it ? thank you in advanced for your answer.

[@JulesCookingGlobal]

It’s veal tail, but you can always find the ingredients in the description. Enjoy!

[@leonardolanotte9684]

Why you used tomato?

[@JulesCookingGlobal]

Flavor and binding

[@dimitrijemladenovic2334]

ayyy

[@JulesCookingGlobal]

Thanks!

[@user-og4pz9zv1d]

I Didn't except the onion to be that much haha

[@mitolito2133]

😋😋😋❤️❤️❤️😘😘😘

[@JulesCookingGlobal]

Thanks Owel!

[@chriswright4677]

Please say you scraped all that goodness off the deglazed sheet, into the pot?!

[@anjutavk]

I want to marry this guy🤣

[@jxk4500]

PRO

[@ashrafelghorri9198]

I came from rib with pomme fondant

[@SousouCell]

No need to peel the carrots......

[@vincentgaubert1638]

whaaaaaaaaat ?????????? red wine in a demi glace or a jus de veau ??????????????? are you kidding ???!!!!! 😂😂😂 Poor Escofier ...😑😑😑😒😒😒

[@operaguy1]

STUPID MUSIC. Destroys credibility Bailing ...

[@RigmorTalonbeard]

Why does everyone say they use veal. Just because they want to sound fancy? Most places in North America don't sell veal because it's cruel. I'm a big meat eater and I hate the thought of baby cows being separated and killed within weeks. At least give them a minute to live. Their "tender " meat makes no difference in your soup stock.

[@zaingova9140]

It’s about the gelatine in the bones. It’s cruel but veal bones make much better stock. Higher end restaurants who can justify spending more on veal bones will use them.

[@lalrinzualakhiangte1321]

Thank you, super useful 👍

[@JulesCookingGlobal]

Thanks!