Demi-glace sauce

Votes: 1

Time: 8 hours 30 minutes
Complexity: average
Quantity: 2 liters

Enjoy a true French sauce in all its glory. Demi-glace sauce is made with a broth of roasted beef bones, red wine, mirepoix (a sautéed onion, carrot, celery, and tomato paste), and aromatic thyme. Be prepared for a lengthy process that takes several hours, but the result is sure to delight. It makes a generous amount of sauce: about 2 liters. You can use it as is, for example, drizzled over roast meat, or use it to create other sauces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup grapeseed oil
3.5 kg of veal bones (preferably joints)
6 liters of ice water
220 g onion, coarsely chopped
100 g carrots, peeled and coarsely chopped
100 g celery, coarsely chopped
170 g tomato paste
5 fresh sprigs of thyme
1 bay leaf
8 tbsp (2 l) red wine

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 230°C.
Pour oil into a metal roasting pan and place it in a preheated oven for 3-5 minutes. Arrange the bones in the roasting pan and roast until darkened, 30-45 minutes, turning occasionally to ensure even browning.

Transfer the bones to a saucepan large enough to hold 6 liters of water and the remaining ingredients. Use tongs to handle the bones to prevent fat from dripping into the pan. Add ice water and bring to a boil. Simmer the broth for 4 hours. Skim off any fat and foam from the surface occasionally.
While the broth is simmering, drain all but 1/4 cup of the fat from the Dutch oven. Heat the Dutch oven over high heat on the stovetop. Add the onion and carrot and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Add the tomato paste, thyme, and bay leaf and cook, stirring regularly, until the tomato paste turns a brick-red color, about 15 minutes. Add 1 cup of red wine and whisk it into the vegetable mixture.
After the broth has been simmering for 4 hours, add the vegetable mixture to the pan. Bring the broth to a boil and continue simmering for another 2 hours.
In a separate saucepan, pour the remaining 7 cups of red wine, bring to a boil and simmer until reduced by half, 15 to 20 minutes.
After 6 hours of simmering, strain the broth through a Chinois sieve and combine the strained broth with the reduced red wine. Bring the broth to a boil, reduce the heat, and simmer until it coats the back of a spoon and the volume is about 2 liters (8 cups), about 1 hour. Season with salt and pepper to taste and strain the demi-glace through a Chinois sieve again.

Categories:

recipe / Sauces / Gravies / French cuisine / Robert Irvine

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