Demi-Glace is a rich brown sauce that is usually used as a base itself or a sauce for building other sauces. Due to the effort to make traditional demi-glace, this recipe is a much simpler version, but it still retains the rich and concentrated flavours.
I decided to use pork instead of beef bones or veal bones just due to the availability in the grocery store the day I went grocery shopping. Don’t worry! It works with pork bones too. The cooking of the pork bones will transform collagen into gelatin, and make the stock rich and thick. I always try to make the most out of the ingredients I can find. So if you are at the grocery store and cannot find the exact ingredient list, if you need suggestions for alternatives, let me know in the comments .
So what you will need is:
3.5 lbs Leg Bones with Marrow (Veal, Beef, or Pork)
1 Leek (120 Grams), roughly chopped
2 Carrot Stick (120 Grams), roughly chopped
1 Celery Stalk (60 Grams), roughly chopped
1 Onion (160 Grams), roughly chopped
3 Cloves Garlic, roughly chopped
a bunch of Parsley
2 Bay leaves
3 twigs Rosemary
75 ml Tomato Paste (115 grams)
1 Teaspoon Black Peppercorns, crushed
1 Cup Red Wine
4 Quarts of Water
1. Roast the bones: Heat the oven to 400°. Put the bones, leek, carrot, celery, onion, garlic, tomato paste, and herbs into a roasting pan or large pot large enough to hold them in a single layer and roast until browned, about 1–1 1⁄2 hours.
2. Deglaze the pan: Add red wine to the pan; begin scraping up any browned bits from the bottom of the pan with a wooden spoon. These caramelized bits are called fond, it is the foundation that enriches the stock. Simmer for 3 minutes; transfer liquid to pot of bones.
3. Cover bones with about 4 quarts of cold water; set pot over medium-high heat. Simmer the stock for about 2 hours.
4. Strain the stock: When the stock is ready, set a chinois or a fine metal sieve over a clean 8-qt. pot. Strain stock through sieve into the pot. Discard bones, vegetables, and herbs.
5. Cool the stock and then refrigerate. After a few hours of refrigeration, skim the surface to remove any fat. The sauce is ready to be used. Once cooled, divide the finished and cooled demi-glacé between ice cube trays and freeze. When the cubes are solid, I pop the cubes out of the trays and into a resealable freezer bag. Which makes it easier to defrost the specific amount required for various recipes
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!