Demi-Glace.... What's All The Fuss?
By: Jo Ann
Published: Friday, March 4, 2011 - 8:24am

Ingredients




Step 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 ½ inch chunks
1 tablespoon tomato paste
2 bay leaves
3 parsley sprigs
1/4 teaspoon black peppercorns
2 1/2 quarts cold water
Step 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
 cup all-purpose flour
3 tablespoons tomato paste
4 cups beef stock
Salt and freshly ground black pepper
Step Demi-Glaze
Ingredients for Demi-Glaze:
1 cup brown sauce
1 cup beef stock
Salt and freshly ground black pepper

Preparation

1 Directions for Beef Stock: 2 Preheat oven to 400 degrees. 3 Place beef bones, veal trimmings and onion in a roasting pan and roast uncovered for 1 hour or until bones are golden brown. 4 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. 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 quarts. 7 Directions for Brown Sauce: 8 Prepare bouquet garni by wrapping parsley, celery, thyme, peppercorns and bay leaf inside a piece of cheesecloth and tying it with kitchen string. 9 In a medium saucepan over high heat, melt butter. Add onion, carrot and celery and saute for 15 minutes until vegetables are golden brown. 10 Reduce heat to low and add flour, stirring continuously until flour turns brown. Add tomato paste and cook for another 2 minutes. 11 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. 12 Strain through a fine sieve lined with several layers of cheesecloth. 13 Use Immediately or freeze it in small containers and use as needed. Makes 2 cups. 14 Directions for Demi-Glaze: 15 In a medium saucepan over medium heat, combine the stocks and simmer for about 30 minutes, until reduced by half. 16 Strain through a fine sieve lined with several layers of cheesecloth. Adjust seasoning with salt and pepper. 17 Use demi-glaze immediately or freeze it in small containers and use as needed. Makes 1 cup.