Demi-glace

Yield: 2 quarts

Measure Ingredient
5 pounds Bones, beef
5 pounds Bones, chicken
½ bunch Celery
1 large Carrot
2 mediums Onions
1 large Bay leaf
4 eaches Garlic cloves
1 pinch Thyme
1 cup Puree, tomato

Brown the beef bones in a large roasting pan in the oven at 375 F until the bones are browned

Cover with water and bring the mixture to a boil. Keep covered with water for 8 to 10 hours, simmering over medium to low heat.

Strain, reserving liquid.

Put beef bones in a pot with the chicken bones, vegetables and seasonings. Cover with water and cook 4 to 5 hours. Skim off any fat during the simmering. Strain. Reserve liquid.

Combine the second liquid with the first. Add tomato puree.

Strain. Reduce, simmering, until liquid will coat a spoon. Skim throughout the reduction.

Note: Reduction works best in a tall pot on low heat.

Refrigerate between steps to bring fat to the top and strain.

Leftover demi-glace may be frozen in ice cube trays for future use.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

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