Recipe by Rinshinomori
This demi-glace contains no flour, starch or arrowroot for thickening or butter. It is thickened through the combined effect of long simmering and the natural gelatins contained in the bones. The best bones to use are veal knuckle bones but since it's hard to find, I use whatever beef bones I can find at the best price. Bones are first roasted for best color and taste. Once made this sauce can be frozen in portions for at least 6 months. Once you made the homemade version you will understand why homemade demi-glace is the king of all sauces.
Top Review by The Spice Guru
This is great. I must first clear up that I began this as the demi-glace, and it smelled so good I decided to keep the veggies and meat... and made stew! I've never had a veal stew in my life, this is... well, the best stew I've ever had in my life! I threw in a bay leaf, and thickened it up at the end. Thank you for a wonderfully satisfying "meal-in-one" family-pleaser!
- 10 lbs veal bones or 10 lbs beef bones
- 2 large onions, quartered
- 2 medium carrots, quartered
- 2 small leeks, white part only, split lengthwise in half and rinsed carefully
- 2 stalks celery, cut into 2 inch pieces
- 6 medium tomatoes, whole
- 24 springs parsley
- 2 garlic cloves
- 2 teaspoons whole black peppercorns
- 1 teaspoon dried thyme
- 1 cup hot water
- 16 cups water
- 1⁄2 cup red wine
- 1⁄2 teaspoon tomato paste
Directions See How It's Made
- Preheat the oven to 450 degrees F and roast the bones in a shallow roasting pan, turning occasionally until they begin to brown, about 1 hour.
- Add onions, carrots, leeks, and celery and continue to roast for another 45 minutes. The bones should be dark golden color at this stage.
- Drain off the fat and with a slotted spoon, transfer the bones and the vegetables to a large stockpot. Degraze the roasting pan by adding 1 C hot water to pan and stirring to dissolve cooking juices and pour this into the stockpot.
- Add tomatoes, parsley, garlic, peppercorns, thyme and 16 C water.
- Bring to boil and reduce the heat so that the liquid simmers. Skim off the foam as it collects on the surface. Cook uncovered until the liquid is reduced to half, approximately 4 to 6 hours.
- Strain the stock through a fine sieve with several layers of cheesecloth. Discard the solids. Wash the stockpot and return the liquid to the stockpot.
- Add wine and tomato paste to the strained liquid. Return to a boil then reduce to simmer for 3-4 hours until liquid is again reduced in half. Occasionally remove any scum.
- Refrigerate until fat rises to the surface and hardens and skim off the solidified fat and discard.