Recipe for Demi-glace.

Demi-glace

Makes 1 gallon

1/2 cup vegetable oil

8 pounds beef bones

2 cups mirpoiz

6 cloves garlic

1 1/4 cups tomato paste

1/2 cup flour

2 cups red wine

12 black peppercorns

3 bay leaves

1 bunch fresh thyme

2 gallons beef stock
(water may be substituted)

salt and pepper

Preheat the oven to 425 F. Place the oil and bones in a roasting pan and put in the oven to brown. The bones will require at least 30 minutes to brown; stir occasionally. Once well-browned, add the mirepoiz and garlic and return to the oven to brown an additional 30 minutes, stirring occasionally. Add the tomato paste and stir well to distribute evenly. Return to the oven and brown for 15 minutes. Add the flour and stir well then add the red wine and return to the oven, stirring occasionally until a thick paste has formed around the bones and vegetables. Transfer everything from the roasting pan into a large stock pot. Add the remaining ingredients and simmer gently for at least 2 hours, up to 6. Regularly remove the foam and fat that comes to the surface. The sauce should reduce by approximately half and should be rich in color and flavor and should coat the back of a spoon. Strain the demi-glace and adjust the seasoning. This can be made in large batches then divided into small containers and stored in the freezer.

Demi-glace Recipe

Demi-glace