Meat glaze is a dark brown, gelatinous, flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Its high viscosity and salt content gives it an unusually long shelf-life.
This glaze recipe is a concentrated reduction of ordinary brown stock. Glace de viande can be used to fortify sauces, and a spoonful of glace de viande is a great way to add flavour to other dishes. It stores well in the freezer, so in a pinch you can add water and turn the glace back into stock again.
Glazes are simple to make — you just reduce the stock until it turns thick and syrupy. A word of caution, however: If you make a glace from store-bought stock, make sure it is unsalted. Otherwise your finished glace will be insanely salty. To avoid this problem, you can make your own Brown Stock.
- 2 litres brown stock
- In a large, heavy-bottomed saucepan, bring the stock to a boil and then lower the heat to medium. As the stock simmers, you may see scum or other impurities rise to the surface. Skim these impurities off with a ladle.
- Once the stock has reduced by a little over half, pour it through a mesh strainer lined with cheesecloth into smaller pot. Lower the heat a bit and continue reducing, skimming as needed.
- The glace is finished when the liquid has reduced by about ¾ and the glace is thick and syrupy. When you stir it, the glaze should coat the back of your spoon.
- Let the glace cool, transfer it to a container with a lid and refrigerate or freeze.