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How to make a demi-glace


How to make a demi-glace


forma
DIFFICULTY
Easy

Demi-glace is the base of  many types of sauces and soups.

Tags
Basic technique, Easy, Aromatic herbs , Beef bones, Carrot , Celery, Coarse salt, Extra-virgin olive oil, Onion , Tomato concentrate , Veal bones, White wine


Ingredients for 4 people

3 ½ lb veal bone
1 lb beef bone
5 oz carrot
5 oz celery
5 oz onion
1 ¾ oz extra virgin olive oil
¾ oz tomato paste
1 ¾ oz aromatic herbs
(rosemary
sage
thyme
bay leaves
parsley)
¾ oz coarse salt
3 ½ oz white wine
25 cups water
Gallery

aromatic herbs
beef bones
carrot
celery
coarse salt
extra-virgin olive oil
onion
tomato concentrate
veal bones
white wine


Preparation
1
Place the bones in a baking dish lined with parchment paper. Drizzle with oil and roast in a 400°F oven.
2
In a large pot, heat the remaining oil with the roughly sliced vegetables.
3
Brown the vegetables, then add the herbs and stir.
4
Once the bones are dark brown, remove them from the oven and add them to the pot with the vegetables. Add a cup of wine and, as soon as this has evaporated, add the tomato paste.
5
Stir everything together, then add cold water and a pinch of salt to the pot. Simmer for at least 4 hours.
6
When done cooking, remove the bones from the pot and strain the stock using a conical strainer or chinois. Cool the stock until it becomes a dense jelly. Use a spoon to remove any fat that rises to the top.