Glace de viande is created by slowly reducing meat juices until the flavour becomes intense. You do this by cooking meat, cooling the meat gravy back, skimming off the fat and then simmering until the gravy has thickened. The result is a concentrated reduction, which is used as a flavour-intensive base for sauces. We shorten these steps for you, so you can get straight on with your mise-en-place.