Demi-glace

Last Updated on July 28, 2024

A thick, strong broth that adds charm and flavour to dishes of world gastronomy. It is a slow-cooked broth of veal and beef bones with joints, spices and Vegetable Recipes.

Ingredients:

3 kg of veal and beef bones with joints 400 g of carrots 400 g onions 200 g petrels 200 g celery 60 g

td>rajski protlak

0.5 l of red wine 1 handful of bay leaves, black peppercorns and allspice (equal proportions)

Procedure:

1. Place the bones with the Vegetable Recipes and tomato puree in a deep roasting tin in an oven preheated to 200°C, turning the bones during roasting and roasting until they are dark brown
2. Let it cook very slowly on a low heat source, just bubble for at least 18 hours, during the cooking process, collect the fat from the surface and add water
4. Pour the cooked broth through a colander and then through a clean cloth, you will get a clear broth, which after cooling begins to gelatinize
5. Skim off the clear fat, pour in the wine, and slowly reduce the broth (boil, the water continues to evaporate) by half and it reaches the density of thinner honey.

Recommendation:

It will keep for up to 6 days in the fridge, and can also be frozen in portions, preferably in an ice cube tray.