Demi glace - great chefs
2 quarts
Ingredients
| Quantity | 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 |
Directions
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