Demi-Glace

By HeatherS

You can buy pre-made but it's usually very high in sodium. Home-made takes a while but batches can be frozen in ice cubes trays then pop one or two out for different uses in recipes.

Ingredients

• 2 lb. veal or beef shin bones
• 1/2 cup chopped carrot
• 1/2 cup chopped onion
• 1/2 cup chopped leek
• 1/2 cup chopped celery
• 3 cloves garlic, chopped
• 2 tablespoons tomato paste
• 16 cups water
• 1/2 cup red wine
• 1/2 teaspoon black
• peppercorns
• 1 bay leaf
• 1/2 cup chopped tomato
• 3 sprigs fresh thyme

Preparation

Step 1

Heat oven to 425 degrees F. Place bones in large roasting pan; roast 30 to 45 minutes or until lightly browned. Add vegetables and tomato paste. Roast 15 to 20 minutes, stirring occasionally. In 6-quart stock pot combine browned bones and vegetables with remaining ingredients; scrape any browned bits in roasting pan into stock pot. Bring to a boil over high heat; reduce heat to medium. Simmer 4 to 5 hours, skimming frequently. Broth should be reduced to about 4 cups. Remove from heat; strain through cheesecloth. Season to taste.