Unlock Incredible Flavour: Homemade Demi-Glace Recipe

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#cooking #sauce #recipe Learn the secret to many classic Belgian sauces: a rich demi-glace foundation. While making demi-glace is a lot of work, it's not difficult and the result is an intensely flavourful, rich, and glossy sauce base. This guide will walk you through the entire process, from roasting the bones to reducing the stock, and how to store your finished demi-glace for later use. 0:00 - Introduction 0:34 - Roasting the Bones and Vegetables 1:25 - Simmering the Stock 2:01 - Straining and Skimming the Fat 2:44 - Creating the Final Demi-Glace 3:19 - Final Thoughts Demi-Glace Recipe Ingredients: 6 kg (13.2 lb) of flat veal or beef bones, cut into pieces with some meat on them 2 kg (4.4 lb) of carrots and onions, roughly chopped 150 g of tomato paste 15 liters (4 gallons) of water Black peppercorns Bouquet garni (bay leaves, thyme, and parsley) Instructions: Roast the bones: Place the beef or veal bones on a baking tray without any oil or fat. Put them in the oven at 220°C (425°F) until they begin to brown. Add vegetables and tomato paste: Add the roughly chopped carrots and onions to the tray with the bones and let them brown as well. When the vegetables have coloured, flip the bones, stir the vegetables, and add the tomato paste. Continue to let everything brown in the oven until a deep, rich brown colour is achieved. Deglaze the tray: Transfer everything to a large pot. Carefully remove any excess fat from the baking tray, then deglaze it with boiling water. Scrape up all the "fond" (good bits) and add this liquid to the pot. Simmer the stock: Fill the pot with water until the bones and vegetables are fully submerged. Add the black peppercorns, bay leaves, thyme, and parsley. Slowly simmer the stock without a lid for 6-8 hours, allowing the water to evaporate and concentrate the flavours. For a faster alternative, use a pressure cooker to reduce the cooking time to 2-3 hours. Strain and chill: Remove all the bones and strain the stock to get rid of the vegetables and other solids. Let the stock cool down, then place it in the fridge for a few hours. The excess fat will solidify on top, making it easy to scrape off. A high-quality beef stock will be completely gelatinous after chilling due to the gelatin from the bones. Reduce to demi-glace: Pour the stock back into a clean pot and bring it to a simmer. Reduce the liquid until it becomes thicker, darker, and more intensely flavourful. The final result should be rich and glossy. Store the demi-glace: Pour the finished demi-glace into a silicon muffin tray or an ice cube tray and freeze it. Once frozen, transfer the pucks to a seal-able freezer bag for easy storage and access.