Demi-Glace

Ready in 1 hour

Try this Demi-Glace recipe, or contribute your own. "Glazes" and "Basics" are two of the tags cooks chose for Demi-Glace.

Tip: Another recipe with the exact-same name "Demi-Glace" ranks higher.


Ingredients

Are you making this? 
1/2 bn Celery
4 Garlic
5 lb Bones, beef
1 lg Carrot
1 lg Bay leaf
1 pn Thyme
5 lb Bones, chicken
1 c Puree, tomato
2 md Onions

Original recipe makes 2 Quarts

Quarts  

Preparation

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, Commanders Palace Restaurant, New Orleans

Calories Per Serving: 116 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Demi-Glace. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free