Beast Stock and Demi-Glace
Makes about 4 quarts of stock and about 1 cup of demi-glace
Pssst ... lean in close, I don’t want to be too loud about this. What
you’re about to receive here, in this recipe, are the keys to the
kingdom. These keys open the door to the intimidating world of
classic French cooking techniques—techniques that stretch all the
way back to Escoffier and live on today in the kitchens of the
world’s greatest restaurants. Make this Beast Stock from
Pomeroy’s Beast restaurant and you will have an elixir that will
not only make for the best French onion soup of your life, but will
also provide the basis for a demi-glace—a concentrated, syrupy,
meaty sauce—that will elevate any and every meat dish you make
forevermore. Welcome to the big leagues.FOR THE STOCK
10 pounds veal bones*
2 onions, chopped
2 carrots, chopped
1 celery stalk, chopped
6 tablespoons tomato paste
½ bottle good red wine
10 whole black peppercorns
1 whole head of garlic, unpeeled, kept intact