Demi Glace sauce Servings: 1 gallon Time: 1 hr 30 min Ingredients: 1 gallon Espagnole sauce, hot 1 gallon brown stock, hot 1 bouquet garni ESPAGNOLE SAUCE 1 gallon brown stock, hot 1 1/2 cups brown roux 1/4 cup bacon fat 2 and half cups chopped onions 1 and half cup chopped carrots 1 cup chopped celery Salt Freshly ground black pepper 1 cup tomato puree 1 bouquet garni BASIC BROWN STOCK 6 pounds beef marrow bones sawed into 2-inch pieces 7 ounces tomato paste 2 and half cups chopped onions 1and half cup chopped carrot 1 cup chopped celery 1 and half cups dry red wine 1 bouquet garni Salt and pepper 9 quarts of water Method. In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a strainer In a stock pot, whisk the hot stock into the roux. In a large pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 6 minutes. Stir the tomato puree into the vegetables and cook for about 7 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 40 minutes. Strain the sauce. Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 35 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put all the things into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 5 hours, skimming regularly. Remove from the heat and strain through a strainer. Yield: about 1 gallon.
Posted on: Wed, 28 Aug 2013 11:50:01 +0000
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