Photo: Lily Banse
Ingredients
- 2 quarts brown beef or veal stock , strained and thoroughly degreased
Directions
1
Pour the stock into a heavy non-reactive pot and bring it to a simmer over medium heat.
2
Reduce the heat to low and let the stock cook until it has reduced to 2 cups, stirring from time to time.
3
Transfer the stock to a small, non-reactive pan and heat over the lowest possible heat until it is reduced to ½ cup.
4
Strain the glaze into a jar.
Recipe sourced from
wikibooks