I plan on making demi-glace next weekend, but I don't want to use veal. I know it has more collagen than beef bones, but I don't eat veal. Any thoughts on recipe modifications? The recipe calls for 10 lbs of veal bones, so I'm thinking of using 13-15 lbs of beef bones.
Sent by Brooke
Readers, do you have any advice for making demi-glace without veal?
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