Demi-Glace Sauce
Sauces and Marinades • French
Description
It's most convenient to store demi-glace in portions in the freezer. You can use, for example, ice cube trays.
Ingredients
- Beef hoof 5 lbs
- Onion 2 heads
- Carrot 2 pieces
- Celery stalk 2 pieces
- Red Grape Juice 15 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Bay leaf 2 pieces
- Allspice berries 5 pieces
- Passata Tomato Sauce 5 oz
- Water 0 qt
- Thyme 2 sprigs
Step-by-Step Guide
Step 1
Prepare the ingredients.
Step 2
Chop the onion, carrot, and celery into large pieces.
Step 3
Line the baking sheet with parchment paper.
Step 4
Coat the beef bones and chopped vegetables with tomato paste, then arrange them on a baking sheet.
Step 5
Bake at 390°F for 40 minutes. The bones should darken.
Step 6
Transfer the bones and vegetables to a pot, pour in the wine and water. Add the bay leaf, allspice, and thyme.
Step 7
Bring the broth to a boil and simmer gently for 8–10 hours. The broth should reduce by 4 to 5 times.
Step 8
During cooking, you should skim off the fat that forms on the surface of the broth.
Step 9
Strain the reduced broth and return it to the heat. Bring it to a boil. Once the consistency resembles that of a thin gravy, season with salt and pepper, then remove from heat.
Step 10
The sauce is perfect for beef dishes, potatoes, stews, soups, and as a base for meat sauces.
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