Demi Glace the "easy way"
Yes this requires a lot of work but a labout of love with patience will create an incredible demi glace. You need to make the 2 basic sauces first. Beefstock and Sauce Espangole. Best is to prepare this in advance. You can freeze both of these easily. From Beefstock>>Sauce Espangole>>Demi Glace... Delicious and tasty with rich deep flavors. Optional add a know of butter add the end and whisk it in to give this demi glace more richness. Play around with different stocks such as chicken and or lambstock.
≈ 185 kcal · 12 g protein · 15 g carbs · 9 g fat — AI estimate per serving
Ingredients
Method
- 1
Ensure meat is removed as much a possible form the bones and put in an oven tray together with the carrots, onions, celery. Pour over the oilive oil (resists highheat) and mix. Roast for around 50 minutes and toss and turn to get lots of roasing aromas
- 2
Put in a large stock pot. Add tomatoe paste and 0.5 liters of water to the oven tray and heat the they and stir of all the flavors sticking to the bottom for a few minutes.Add the liquid to the stock pot ad now add the bay leaf, thyme, peppercorns and parsley.
- 3
Bring to the boil and as the process continues remove the foam from the top. Reduce the heat and let simmer for around 4 hours.
- 4
Strain the broth in a cheese cloth and put in the fridge for a few hours. Remove the fat from the surface. Now you have fresh beef stock.
- 5
Put the bay leaf, peppercors, parsley, thyme in a small piece of cheese cloth and closely bind together with a long piece of string the length of the depth of your pot plus 30%
- 6
melt the butter and add the onions, celery and carrots. Sauté for a few minutes until lightly brown. Now your mirepoix is getting there
- 7
add the flour and mix in into get your roux ready. Wait until lightly brown this takes around 6 -7 minutes. Becareful and keep an eye on it.
- 8
Add the beefstock, tomatoe puree and whisk. Let it boil and now at the cheese cloth. SImmer for at least 1 hour. Let the volume reduce by around 30%. Remove foam and every thing thsat comes to the surface.
- 9
Remove the cheesecloth and strain the sauce with a cheese cloth.
- 10
Put the bay leaf, peppercors, parsley, thyme in a small piece of cheese cloth and closely bind together with a long piece of string the length of the depth of your pot plus 30%
- 11
Combine the beefstock and sauce espangole and bring to the boil and then leave it to simmer. Add in the cheesecloth and let the volume reduce to around 50%
- 12
Remove the cheesecloth and sieve the sauce. Reduce further to intesify the flavor. If desired add a little salt to taste.
