WebStep 2. 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, …
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Heat the brown stock and espagnole sauce to a simmer in a medium pot over medium heat. Continue to simmer until reduced by half, about an hour and a half. Strain through a sieve. This recipe yields approximately 2 cups of demi-glace with a serving being 1/4 cup.
You can add a dollop to the cooking water for rice or grains to add great flavor, or swirl some into pan drippings to intensify flavor in gravy or pan sauces. And if you need a small amount of stock or broth, you can just add water to make as much or little as you need. The problem with homemade demi-glace is time.
A demi-glace is a rich, brown sauce based in French cuisine that is either used on its own or as a foundation for other sauces. There are quite a few steps involved with making demi-glace, and it's best if you emulate the classical French chefs and follow the traditional method in order to achieve its deep flavor...
A demi glace is a much longer, more involved process typically (with the exception of our recipe here): it's a reduced espagnole sauce typically comprised of cooked down vegetables, tomato puree, a meat stock (veal, beef or chicken), and wine.