Glace De Viande – Concentrated Meat or Bone Broth

Preheat oven to 220 °C. Spread bones evenly on baking tray, roast in oven without fat until brown. Mix onions and paradeis pulp with the bones and roast until the onions have taken on color. Put the bones, onions and paradeis pulp with 10 liters of cold water into the big Reindl and cook for 5 to 6 hours. From time to time skim off foam and fat. Strain the clear soup into a smaller saucepan, add parsley stems and parsley roots. Lightly simmer for one hour. Strain, cool, degrease.

Tip: Glace de viande is suitable as a base for several sauce dishes. Therefore, it is recommended to fill into plastic containers for ice cubes after cooling and store in the freezer. A cube of glace de viande will significantly improve the quality of a dish.

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