Homemade Demi-Glace

Ingredients

• 1 kg (2.2 lbs) beef or veal bones 1 kg (2.2 lbs) beef or veal bones
• 2 onions, roughly chopped 2 onions, roughly chopped
• 2 carrots, roughly chopped 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped 2 celery stalks, roughly chopped
• 4 garlic cloves, crushed 4 garlic cloves, crushed
• 2 bay leaves 2 bay leaves
• 4 sprigs of thyme 4 sprigs of thyme
• 10 black peppercorns 10 black peppercorns
• 1 liter (4 cups) beef or veal stock 1 liter (4 cups) beef or veal stock
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 30 ml (2 tbsp) tomato paste 30 ml (2 tbsp) tomato paste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 3g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the beef or veal bones on a baking sheet and roast them in the oven for 45 minutes, until browned.
3. 3.
   In a large pot, add the roasted bones, onions, carrots, celery, garlic, bay leaves, thyme, and black peppercorns.
4. 4.
   Pour in the beef or veal stock, red wine, and tomato paste. Bring the mixture to a boil over medium heat.
5. 5.
   Reduce the heat to low and let the mixture simmer uncovered for 4-6 hours, skimming off any impurities that rise to the surface.
6. 6.
   Once the liquid has reduced by half, strain the sauce through a fine-mesh sieve, pressing down on the solids to extract all the flavors.
7. 7.
   Return the strained sauce to the pot and simmer for an additional 30 minutes, or until it reaches a thick and glossy consistency.
8. 8.
   Remove from heat and let it cool. Once cooled, transfer to airtight containers and refrigerate for up to a week or freeze for longer storage.

Treat your ingredients with care...

• Beef or Veal Bones — For the best flavor, choose bones with some meat still attached. Roasting them before simmering enhances the depth of the demi-glace.
• Red Wine — Opt for a dry red wine, such as Cabernet Sauvignon or Merlot, to add complexity to the sauce.

Tips & Tricks

• To save time, you can use store-bought beef or veal stock instead of making your own.
• For a deeper flavor, you can add a splash of brandy or cognac to the demi-glace during the final simmering stage.
• Freeze the demi-glace in ice cube trays for convenient portioning.

Serving advice

Serve the demi-glace alongside grilled steaks, roasted meats, or as a luxurious sauce for pasta dishes. Drizzle it over mashed potatoes or use it as a base for rich stews and soups.

Presentation advice

When serving, pour the demi-glace into a small sauceboat or a decorative gravy boat. Garnish with a sprig of fresh thyme or a sprinkle of finely chopped parsley for an elegant touch.