Demi-glace sauce

30’

approximately 1.5 liters

Σχετικά με τη συνταγή

International

Preparation 30’

Cooking 12–14 hours

Servings approximately 1.5 liters

Διατροφική αξία ανά μερίδα

The recipe

Demi-glace sauce

International

30’ Preparation

12–14 hours Cooking

approximately 1.5 liters Servings

Υλικά

5 kg beef bones (rib and leg bones)
4 onions, skin on, sliced
2 leeks, roughly chopped
½ celery root, roughly chopped
5–6 celery stalks
1 head garlic, halved crosswise
5–6 carrots, roughly chopped
5–6 ripe tomatoes
20 button mushrooms
½ bunch parsley stems (leaves removed)
2 sprigs rosemary
10 sprigs thyme
3–4 bay leaves
1 tbsp black peppercorns
500 ml red wine
80 ml olive oil

Demi-glace sauce

Preparation: 30’ Cooking: 12–14 hours Servings: approximately 1.5 liters Cuisine: International

Ingredients

5 kg beef bones (rib and leg bones)
4 onions, skin on, sliced
2 leeks, roughly chopped
½ celery root, roughly chopped
5–6 celery stalks
1 head garlic, halved crosswise
5–6 carrots, roughly chopped
5–6 ripe tomatoes
20 button mushrooms
½ bunch parsley stems (leaves removed)
2 sprigs rosemary
10 sprigs thyme
3–4 bay leaves
1 tbsp black peppercorns
500 ml red wine
80 ml olive oil

Method

Clean and cut the vegetables.
Arrange the vegetables in large roasting pans in a single layer and place the bones on top. Make sure they are not overcrowded, so they roast evenly and develop a light color.
Drizzle with the olive oil and roast in a preheated oven at 200°C for about 35’, until the bones and vegetables are slightly colored.
Transfer the bones to a large stockpot. Place the roasting pans with the vegetables over the heat and deglaze with the red wine. Using a wooden spoon, scrape the bottom thoroughly to release all the caramelized bits and incorporate the concentrated flavors from roasting into the stock.
Add the vegetables and all the deglazing liquid to the stockpot with the bones. Pour in enough cold water to completely cover all the ingredients.
Bring the stock to a full boil and carefully skim off any foam that rises to the surface.
Once the stock is clear, reduce the heat to the lowest setting and simmer very gently for 10–12 hours.
At the end of the cooking time, strain the stock through a fine-mesh strainer and let it rest.
Remove the fat from the surface either while the stock is still warm, using a ladle, or after it has cooled and the fat has solidified on the surface.
Transfer the stock to a clean pot and reduce slowly over low heat until concentrated and it reaches the desired glaze-like consistency.
The demi-glace is ready when it has a deep brown color, a glossy appearance, and a smooth, velvety texture.
Strain once more and store in the refrigerator in clean, airtight containers or jars for up to 5 days.
Alternatively, divide into smaller portions and freeze for up to 3 months.
Demi-glace is one of the most important foundations of classic cuisine. It is not simply a sauce served in large quantities, but a concentrated flavor base that adds intensity, body, depth, and gloss to dishes.
It is used as the base for many derivative sauces and is ideal for beef, roasted meats, game, and more.
The more it is properly reduced using the correct technique, the more intense its flavor becomes and the less you need to add character and depth to a dish.

Εκτέλεση

Clean and cut the vegetables.

Arrange the vegetables in large roasting pans in a single layer and place the bones on top. Make sure they are not overcrowded, so they roast evenly and develop a light color.

Drizzle with the olive oil and roast in a preheated oven at 200°C for about 35’, until the bones and vegetables are slightly colored.

Transfer the bones to a large stockpot. Place the roasting pans with the vegetables over the heat and deglaze with the red wine. Using a wooden spoon, scrape the bottom thoroughly to release all the caramelized bits and incorporate the concentrated flavors from roasting into the stock.

Add the vegetables and all the deglazing liquid to the stockpot with the bones. Pour in enough cold water to completely cover all the ingredients.

Bring the stock to a full boil and carefully skim off any foam that rises to the surface.

Once the stock is clear, reduce the heat to the lowest setting and simmer very gently for 10–12 hours.

At the end of the cooking time, strain the stock through a fine-mesh strainer and let it rest.

Remove the fat from the surface either while the stock is still warm, using a ladle, or after it has cooled and the fat has solidified on the surface.

Transfer the stock to a clean pot and reduce slowly over low heat until concentrated and it reaches the desired glaze-like consistency.

The demi-glace is ready when it has a deep brown color, a glossy appearance, and a smooth, velvety texture.

Strain once more and store in the refrigerator in clean, airtight containers or jars for up to 5 days.

Alternatively, divide into smaller portions and freeze for up to 3 months.

TIPS

Demi-glace is one of the most important foundations of classic cuisine. It is not simply a sauce served in large quantities, but a concentrated flavor base that adds intensity, body, depth, and gloss to dishes.

TIPS

It is used as the base for many derivative sauces and is ideal for beef, roasted meats, game, and more.

TIPS

The more it is properly reduced using the correct technique, the more intense its flavor becomes and the less you need to add character and depth to a dish.