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Suggest a better descriptionBrown 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
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Serving Size: 1 Quart (2546g) | ||
Recipe Makes: 2 Quarts | ||
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Calories: 116 | ||
Calories from Fat: 5 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 66.1mg | 2 % | |
Potassium 853.1mg | 22 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 21.7g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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