Demi Glace

Demi glace is a reduced grown beef stock that is reduced so much that it is extremely thick and rich. It adds richness to many beef dishes and sauces. You have probably had it before if you have had beef stew, a beef based sauce with your steak, or a jus as a sauce! It is one of my favorite French sauces and also an ingredient I use in many of my other sauces to add flavor.

It cannot be bought at a store because quality just won’t be there. It also cannot be made from store bought beef stock, because to be honest, that isn’t really beef, just unnatural flavors. Make it from scratch and you will not regret it!

Ingredients:

• 5 lbs beef bones
• salt
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 tbsp tomato paste
• 1/2 cup dry red wine

Preparation:

STEP 1.

Preheat oven to 450*f. Roast your bones for 45 minutes until golden brown.

STEP 2.

Remove from the oven and transfer the bones to a large stock pot. Cover with water, just enough so the bones are covered. Bring to a simmer stovetop, and then reduce to a low simmer.

STEP 3.

In a pan, saute the onions, carrots, and celery until translucent. Add tomato paste and coat all over, saute for another 4 minutes until the tomato paste is a rusty color. Deglaze the pan with red wine and reduce until thickened. Add all of this to the pot. Make sure to bring the pot to a small bubbling simmer and cover with the lid. Simmer for 24 hours.

STEP 4.

After 24 hours, strain the liquid and add it back to a pot, trash the bones and vegetables. Bring the liquid to a low boil and reduce by 3/4. The liquid should be very thick once done, test this by coating the back of the spoon and running your finger across it, if the liquid doesn’t move, it is done.

STEP 5.

Cool and store in containers, freeze or use within 5 days.