Demi Glace

Ingredients

Veal or beef bones

4 pounds, preferably a mix of marrow and knuckle bones

Olive oil

2 tablespoons

Onion

1 large, chopped

Carrot

1 large, chopped

Celery stalk

1 large, chopped

Garlic cloves

4, minced

Tomato paste

2 tablespoons

Red wine

2 cups, preferably a full-bodied variety

Water

8 cups

Fresh thyme

2 sprigs

Bay leaf

1

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the veal or beef bones on a baking sheet and roast for 30 minutes, or until they are well-browned. This step is crucial for developing a deep flavor.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened and fragrant, about 5-7 minutes.
4. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly and enhance its flavors.
5. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. This adds depth to the sauce.
6. Add the roasted bones to the pot along with the water, thyme, bay leaf, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 4 hours. Skim off any impurities that rise to the surface to ensure a clear sauce.
8. After simmering, strain the sauce through a fine-mesh sieve, pressing on the solids to extract all the liquid.
9. Return the strained sauce to the pot and simmer for an additional 30 minutes, or until it has reduced to a thick, syrupy consistency.
10. Taste the demi glace and adjust the seasoning with more salt and pepper if needed.
11. Once ready, allow it to cool before storing in airtight containers. It can be refrigerated for up to a week or frozen for later use.