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veal demiglace substitutions?

newguy45 Dec 27, 2011 03:03 PM

ok so im using this recipe for pork ribs


and it asks for 1/2 cup of veal demiglace.

just curious if the taste would change a lot of i didn't use the demiglace.

  1. ROCKLES Dec 27, 2011 04:16 PM

    It would lose a lot of rich, deep flavor. Probably would still taste good though.
    You could probably substitute a beef stock reduction and keep some of the flavor.

    1 Reply
    1. re: ROCKLES
      newguy45 Dec 27, 2011 04:40 PM

      thanks for the tip. i had google'd what veal demi glace was and was about to ask if i could do that. im not a big fan of using anything veal related.

    2. Terrie H. Dec 27, 2011 04:56 PM

      Be careful using a beef stock reduction if you are going to use canned, boxed or bullion cubes to start from. They are salty and reducing them will concentrate the salt. I might be inclined to use the non-reduced beef stock in a small amount in the marinade and instead of the water in the deglaze.

      1. m
        mikey031 Dec 27, 2011 05:09 PM

        Browning the ribs would add the depth of flavor that eliminating the demi-glace would produce. Remove and pat dry the ribs after they have marinated and sear them in a hot pan until nicely golden brown then add the liquid and continue to cook.

        2 Replies
        1. re: mikey031
          newguy45 Dec 27, 2011 06:11 PM

          im kinda new to a few terms. im going to post what i understand and see if i got it right.

          so first i make the sauce minus the glace.
          then i marinate the ribs in the sauce overnight.
          after that i dry the ribs.
          and pre cook them on a pan (with or without oil?) until they change color.
          then i continue the rest of the recipe normally

          1. re: newguy45
            mikey031 Dec 27, 2011 09:14 PM


            sear the ribs in a medium hot pan with a small amount of oil.

        2. t
          thinks too much Dec 28, 2011 09:53 AM

          I cooked a pork shoulder this week. Got all that lovely gelatinous fluid left behind. Would that be a decent veal demiglace for pork recipes?

          1 Reply
          1. re: thinks too much
            benbenberi Dec 28, 2011 02:39 PM

            It can't ever be veal demiglace of any sort, since it was made from pork, not veal. But it should be great to use in your pork recipes as a substitute for the veal.

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