HOW TO MAKE DEMI GLACE RECIPES

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BEEF DEMI-GLACE RECIPE | MYRECIPES



Beef Demi-Glace Recipe | MyRecipes image

Demi-glace, known more commonly in America as a "demi glaze", is a French brown sauce commonly used as a base for other sauces, such as the red wine reduction sauce noted here.

Provided by James Peterson

Yield 6 tablespoons (serving size: 1 tablespoon)

Number Of Ingredients 11

2 tablespoons tomato paste
2 ½ pounds meaty beef bones (such as oxtail)
Cooking spray
3 quarts cold water, divided
3 cups coarsely chopped yellow onion
1 ½ cups coarsely chopped celery
1 cup coarsely chopped carrot
12 black peppercorns
10 flat-leaf parsley sprigs
3 thyme sprigs
2 bay leaves

Steps:

  • Preheat oven to 400°.
  • Brush tomato paste evenly over the beef bones. Place bones in a shallow roasting pan coated with cooking spray. Bake at 400° for 40 minutes or until slightly charred, turning after 20 minutes.
  • Place bones in a large stockpot. Carefully add 2 cups cold water to roasting pan, scraping pan to loosen browned bits. Pour liquid from pan into stockpot. Add onion and remaining ingredients to pot. Add remaining 10 cups cold water; bring to a boil. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding foam.
  • Strain stock through a fine sieve lined with cheesecloth into a large bowl; discard solids. Cool to room temperature. Cover and chill 8 hours or overnight.
  • Skim solidified fat from surface of stock; discard fat. Place stock in a large saucepan; bring to a boil. Reduce heat, and simmer until syrupy and reduced to 6 tablespoons (about 1 hour and 15 minutes), skimming foam from surface as needed.

Nutrition Facts : Calories 55 calories, CarbohydrateContent 2.2 g, CholesterolContent 21 mg, FatContent 2.6 g, FiberContent 0.5 g, ProteinContent 6.2 g, SaturatedFatContent 1.1 g, SodiumContent 83 mg

DEMI-GLACE RECIPE | ROBERT IRVINE | FOOD NETWORK



Demi-Glace Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Total Time 8 hours 30 minutes

Cook Time 1 hours 0 minutes

Yield About 8 cups

Number Of Ingredients 11

1/4 cup grapeseed oil
8 pounds veal bones (joints preferred) 
24 cups (6 quarts) ice water 
8 ounces onions, roughly chopped
4 ounces carrots, peeled and roughly chopped
4 ounces celery, roughly chopped 
6 ounces tomato paste 
5 sprigs fresh thyme
1 bay leaf
8 cups (2 quarts) red wine 
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
  • Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
  • While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
  • Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
  • In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
  • When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.

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