Demi Glace

By JimMac

Ingredients

• 5 pounds beef bones
• water or beef brothy
• 5 pounds chicken bones
• 1 half-bunch celery
• 1 carrot
• 1 or 2 onions
• 1 bay leaf
• 2 or 4 cloves garlic
• 1 pinch thyme
• 1 cup tomato puree

Preparation

Step 1

Brown beef bones and boil. Keep covered with water/broth for 8 to 10 hours. Strain, reserving liquid.
Put beef bones in pot with chicken bones, vegetables and seasonings. Cover with water and cook 4 to 5 hours. Strain. Reserve liquid.

Combine the second liquid with the first. Add tomato puree. Strain. Reduce until liquid will coat a spoon. Skim throughout reduction.

Note: Reduction works best in a tall pot on low heat.

Refrigerate between steps to bring fat to top and strain.

Leftover demi-glace may be frozen in ice cube trays for future use.