can i make demi-glace with beef stock that is made out of beef leg bones?

[hae young]

hey! can i make demi-glace with beef stock that is made out of beef leg bones?
im thinking of making beef stock rather than veal stock to make demi glace. but it seems veal stock tend to be used for making demi glace instad of beef stock. can i still make demi glace with homemmade beef stock?

[cowboyardee]

Veal stock will have more gelatin - a major reason it's preferred. You can still make it with beef stock though. Beef stock with the gelatin content equal to the same volume of veal stock will typically be more concentrated. If that makes sense.

[wattacetti]

You can make a form of it; the veal version generally gives a milder (and relatively neutral) taste.

[hae young]

did you mean demi glace made out of beef stock is more beefy? isnt it good thing to feel or taste? but anyway how about making it jelly cosistancy when it became cooled down? i heard veal demi has more viscosity?

[wattacetti]

It'll have a more pronounced beefy taste so you couldn't use it for more delicate sauces. Apart from that, no issues (and you can up the gelatin aspect by throwing in a calf's foot if you can get one).

[hae young]

hey! when yuou say "delicate sauce", does is also count borderaise type of sauce? is it something i shouldnt make with beef stock but with vela stock?

[wattacetti]

Delicate sauce as in something that you would want to serve with squab. A bordelaise (wine, shallots, bone marrow, demi-glace) wouldn't be affected and may be more muscular with a beef demi-glace.