Demi Glace the "easy way"
Yes this requires a lot of work but a labout of love with patience will create an incredible demi glace. You need to make the 2 basic sauces first. Beefstock and Sauce Espangole. Best is to prepare this in advance. You can freeze both of these easily. From Beefstock>>Sauce Espangole>>Demi Glace... Delicious and tasty with rich deep flavors.
- 6 KG of good beef bones and rest cuts
- 800 grams of onions quartered
- 120 grams of celery roughly cut with the leaves
- 45 grams tomatoe puree
- 60 grams olive oil
- 4 bay leaves
- 300 grams of roughly chopped carrots
- 10 - 12 rough crushed pepper corns
- dried thymian to taste or fresh around 7 grams of dried is around 20 grams of fresh
- 5 liters of water
- 2 bay leaves
- 3 grams of dried thyme or 10 grams of fresh
- 10 -12 crusehd pepper corns
- 50 grams of clarified butter
- 50 grams of flour
- 1.5 liter of beefstock
- 40 grams tomatoe puree
- 50 grams of diced celery
- 750 ml beef stock
- 750 ml Sauce Espangnole
- 10 - 12 rough crushed pepper corns
- 2 - 3 bay leaves
- dried thymian to taste or fresh around 5 grams of dried is around 15 grams of fresh
- cheese cloth
1. Beef stock
1Ensure meat is removed as much a possible form the bones and put in an oven tray together with the carrots, onions, celery. Pour over the oilive oil (resists highheat) and mix. Roast for around 50 minutes and toss and turn to get lots of roasing aromas
2Put in a large stock pot. Add tomatoe paste and 0.5 liters of water to the oven tray and heat the they and stir of all the flavors sticking to the bottom for a few minutes.Add the liquid to the stock pot ad now add the bay leaf, thyme, peppercorns and parsley.
3Bring to the boil and as the process continues remove the foam from the top. Reduce the heat and let simmer for around 4 hours.
4Strain the broth in a cheese cloth and put in the fridge for a few hours. Remove the fat from the surface. Now you have fresh beef stock.
You can keep this around 4 months in the freezer. Reduce the stock further for a more intense flavor.2. Sauce Espangole
1Put the bay leaf, peppercors, parsley, thyme in a small piece of cheese cloth and closely bind together with a long piece of string the length of the depth of your pot plus 30%
2melt the butter and add the onions, celery and carrots. Sauté for a few minutes until lightly brown. Now your mirepoix is getting there
3add the flour and mix in into get your roux ready. Wait until lightly brown this takes around 6 -7 minutes. Becareful and keep an eye on it.
4Add the beefstock, tomatoe puree and whisk. Let it boil and now at the cheese cloth. SImmer for at least 1 hour. Let the volume reduce by around 30%. Remove foam and every thing thsat comes to the surface.
5Remove the cheesecloth and strain the sauce with a cheese cloth.
Enjoy your sauce espangole!3. Demi-Glace
1Put the bay leaf, peppercors, parsley, thyme in a small piece of cheese cloth and closely bind together with a long piece of string the length of the depth of your pot plus 30%
2Combine the beefstock and sauce espangole and bring to the boil and then leave it to simmer. Add in the cheesecloth and let the volume reduce to around 50%
3Remove the cheesecloth and sieve the sauce. Reduce further to intesify the flavor. If desired add a little salt to taste.
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Optional add a know of butter add the end and whisk it in to give this demi glace more richness. Play around with different stocks such as chicken and or lambstock.
