Well I'm neither Sharon nor Stacy so I hope it's not rude to post first. From another thread (a search for Chase demi did the trick):
Here is how I do it and I am always extremely pleased with the results. I don't always go as far as the demi glace but I do make the brown sauce which is wonderful added to any dish wanting a rich beef flavour, soups, stroganoff, bourguionne, gravy, hunter style sauces, mushroom sauce...we love it.
Beef Stock/Brown Sauce/Demi Glace
For Stock
5 Or 6 Pounds Of Beef Bones, Veal Bones , Maybe More I buy short ribs when they are marked down. You want bones with some meat on them 2Celery Stalks , Chopped 1 Onion, Chopped 2 Carrots, Chopped
For Brown Sauce 3 carrots chopped 4 celery ribs, chopped 1 Large Onion Or 2 Small, chopped 1cup Butter 1 Cup Flour 3 TBSP tomato paste 12 Cups hot beef stock herbs, Thyme, Bay Leaf, Parsley
For Demi Glace
2 Tbl Maderia beef stock equal To The Brown Sauce
For the Beef Broth Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degrees for 30 minutes, turn and cook 30 minutes more or until lovely and caramelized.
Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat.
For the Brown Sauce ( Sauce Espagnole)- one of the four Mother Sauces
Saute mirepoix ( chopped onions, carrots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night. Skim off fat.
Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays.
Summary of liquid amounts
18 cups water for broth 12 cups broth for Brown Sauce 6 cups broth , plus 6 cups of brown sauce for Demi Glace
Here you go! I unusually just go down to the brown sauce. I freeze it in ice cube trays. It is great for making great "instant" gravy, using for mushroom sauce or for adding punch to a beef casserole etc.
Beef Stock/Brown Sauce/Demi Glace
For Stock
5 Or 6 Pounds Of Beef Bones, Veal Bones , Maybe More I buy short ribs when they are marked down. You want bones with some meat on them 2Celery Stalks , Chopped 1 Onion, Chopped 2 Carrots, Chopped
For Brown Sauce 3 carrots chopped 4 celery ribs, chopped 1 Large Onion Or 2 Small, chopped 1cup Butter 1 Cup Flour 3 TBSP tomato paste 12 Cups hot beef stock herbs, Thyme, Bay Leaf, Parsley
For Demi Glace
2 Tbl Maderia beef stock equal To The Brown Sauce
For the Beef Broth Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degrees for 30 minutes, turn and cook 30 minutes more or until lovely and caramelized.
Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat.
For the Brown Sauce ( Sauce Espagnole)- one of the four Mother Sauces
Saute mirepoix ( chopped onions, carrots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night. Skim off fat.
Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays.
Summary of liquid amounts (approx)
18 cups water for broth 12 cups broth for Brown Sauce 6 cups broth , plus 6 cups of brown sauce for Demi Glace
NOTE: If you go right down to the demi glace you will only have brown sauce and demi glace. To over come this I do 24 cups of stock, 12 cups goes to the brown sauce, 6 cups goes to the demi glace and 6 cups stays as broth
foodonastump
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Terri_PacNWOriginal Author