Is there a substitute for veal demiglace?



Susan W. October 4, 2014
I like the idea of using saba and Worcestershire too. What a nice spunky flavor that must have added. I often will double the amount of chicken stock and reduce by half or more until it gets almost syrupy. Still not the same, but I always have homemade chicken stock in my freezer.
PazzoNico October 4, 2014
Not exactly a demi substitute, but I'm kind of loving your decision to use saba; very cool idea (vin cotto is a great product).
For future reference, you could've just doubled the chix stock (unless it was store-bought - sodium is too high) and added in some concentrated (or caramelized in oil) tomato paste. Or in this recipe, some red miso paste would've worked well for that flavor depth.
I'm also a fan of using some strong brewed coffee or espresso in roasts and braises like this (great with pork).

Anyway, good call on your part!
FrozenFoodie October 4, 2014
All great suggestions! I'll try one of these next time I make this. Thanks so much!
Pegeen October 3, 2014
If you mean, can you use any other kind of demiglace, yes, you could use chicken, beef or vegetable demiglace.

If you mean, can you use something instead of demiglace, it really depends on the recipe. You could possibly use broth, wine or balsamic vinegar. You would probably want to heat them slowly to reduce and thicken them.

Do you have a link for the recipe?
FrozenFoodie October 3, 2014
Thanks so much! I ended up using a mixture of worchestershire and saba, which after roasting tasted great. Here's the link to the recipe:
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