DEMI-GLACE.... WHAT'S ALL THE FUSS?

 

  • Cooking Time: 12 hours
  • Servings: 8
  • Preparation Time: 60 minutes

Ingredients

  • Step One.... Beef Stock
  • Ingredients:
  • 4 pounds beef bones
  • 1/2 pound veal trimmings
  • 1 onion, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 1 leek, washed and cut into 1/2-inch chunks
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 3 parsley sprigs
  • 1/4 teaspoon black peppercorns
  • 2-1/2 quarts cold water
  • Step Two.... Brown Sauce
  • Ingredients for Brown Sauce:
  • 3 springs parsley
  • 3 celery leaves
  • 1 sprig thyme
  • 1/4 teaspoon black peppercorns
  • 1 bay leaf
  • 4 tablespoons unsalted butter
  • 2 medium onions, sliced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/3 cup all-purpose flour
  • 3 tablespoons tomato paste
  • 4 cups beef stock
  • Salt and freshly ground black pepper
  • Step Three.... Demi-Glaze
  • Ingredients for Demi-Glaze:
  • 1 cup brown sauce
  • 1 cup beef stock
  • Salt and freshly ground black pepper

Directions

  • Directions for Beef Stock:
  • 1. Preheat oven to 400 degrees.
  • 2. Place beef bones, veal trimmings and onion in a roasting pan and roast uncovered for 1 hour or until bones are golden brown.
  • 3. Transfer to a stockpot. Add remaining ingredients and pour in enough water to cover completely. Bring to a boil, uncovered, over medium heat. Reduce heat to low and simmer for 8 to 10 hours. Set aside and let cool.
  • 4. Strain through a fine sieve lined with several layers of cheesecloth.
  • 5. Use immediately or freeze it in small containers and use as needed. Makes 2 quarts.
  • Directions for Brown Sauce:
  • 1. Prepare bouquet garni by wrapping parsley, celery, thyme, peppercorns and bay leaf inside a piece of cheesecloth and tying it with kitchen string.
  • 2. In a medium saucepan over high heat, melt butter. Add onion, carrot and celery and saute for 15 minutes until vegetables are golden brown.
  • 3. Reduce heat to low and add flour, stirring continuously until flour turns brown. Add tomato paste and cook for another 2 minutes.
  • 4. Gradually whisk in stock, add the bouquet garni and adjust seasoning with salt and pepper. Bring to a boil, regularly skimming off froth that rises to the surface. Simmer for about 45 minutes, until the sauce has reduced by half.
  • 5. Strain through a fine sieve lined with several layers of cheesecloth.
  • 6. Use Immediately or freeze it in small containers and use as needed. Makes 2 cups.
  • Directions for Demi-Glaze:
  • 1. In a medium saucepan over medium heat, combine the stocks and simmer for about 30 minutes, until reduced by half.
  • 2. Strain through a fine sieve lined with several layers of cheesecloth. Adjust seasoning with salt and pepper.
  • 3. Use demi-glaze immediately or freeze it in small containers and use as needed. Makes 1 cup.

Notes

Website Credit: http://moogieland.blogspot.com/2011/03/demi-glace-whats-all-fuss.html

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