Yield: 2 quarts
Measure | Ingredient |
---|---|
5 pounds | Bones, beef |
5 pounds | Bones, chicken |
½ bunch | Celery |
1 medium | Carrot |
2 mediums | Onions |
1 each | Bay leaf |
4 eaches | Garlic, cloves |
1 pinch | Thyme |
1 cup | Puree, tomato |
Brown the beef bones and put them in a large stockpot. Cover with water and boil. Keep the bones covered with water for 8 to ten hours.
Strain, reserving the liquid.
Put the beef bones in the pot with the chicken bones, vegetables and seasonings. Cover with water and cook for 4 to 5 hours.
Strain, reserving the liquid.
Combine both the beef liquid and the chicken liquid together.
Bring to a boil and then add the tomato puree. Cook for 10 minutes, then strain.
Increase heat and reduce until the liquid will coat a spoon.
Skim the surface of the mixture throughout the reduction.
Any leftover demi-glace can be frozen in an ice cube tray and used a cube at a time later.... Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans