2 Reviews of Beef Glace de Viande (often incorrectly called demiglace)

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On Nov 20, 2004

Excellent recipe. I have made this for some time. Normally I use those awful "soup bones" we get when we slaughter a beef. Cutting off the meat and rendering it separately doesn't change the taste. I freeze the gelatin in ice cube trays for convenience. Love the stuff and use it a lot.

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From: 843005

On May 19, 2008

Great stuff, but the nutrition information is COMPLETELY WRONG. Glace de viande has hardly any fat. The problem seems to be that the nutrition information assumes you eat all that goes in (most of it in fact gets thrown away). 1 cup of meat glaze weighs about 250 g (a tad more than water), NOT 1319 g. It certainly does not contain more than its own weight in protein and fat!

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2 Reviews of Beef Glace de Viande (often incorrectly called demiglace)

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