Demi-glace Recipe
Yield: 2 quartsRecipe by luhu.jp
Ingredients:
5 lbs: Bones, beef
1 large: Bay leaf,
5 lbs: Bones, chicken
4 each: Garlic cloves,
1/2 bunch: Celery,
1 pinch: Thyme,
1 large: Carrot,
1 cup: Puree, tomato
2 medium: Onions,
Brown the beef bones in a large roasting pan in the oven at 375 F,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp