Demi-Glace.... What'S All The Fuss?

1. 1

   Preheat oven to 400 degrees.

2. 2

   Place beef bones, veal trimmings and onion in a roasting pan and roast uncovered for 1 hour or until bones are golden brown.

3. 3

   Transfer to a stockpot. Add remaining ingredients and pour in enough water to cover completely. Bring to a boil, uncovered, over medium heat. Reduce heat to low and simmer for 8 to 10 hours. Set aside and let cool.

4. 4

   Strain through a fine sieve lined with several layers of cheesecloth.

5. 5

   Use immediately or freeze it in small containers and use as needed. Makes 2 quarts.

6. 6

   Directions for Brown Sauce:

7. 7

   Prepare bouquet garni by wrapping parsley, celery, thyme, peppercorns and bay leaf inside a piece of cheesecloth and tying it with kitchen string.

8. 8

   In a medium saucepan over high heat, melt butter. Add onion, carrot and celery and saute for 15 minutes until vegetables are golden brown.

9. 9

   Reduce heat to low and add flour, stirring continuously until flour turns brown. Add tomato paste and cook for another 2 minutes.

10. 10

    Gradually whisk in stock, add the bouquet garni and adjust seasoning with salt and pepper. Bring to a boil, regularly skimming off froth that rises to the surface. Simmer for about 45 minutes, until the sauce has reduced by half.

* Per serving · 4 servings · Values may vary.