Demi Glace

By RecipeTin Japan · 480 min

Ingredients

Instructions

1. Preheat the oven to 170°C.
2. Cut the beef into thin pieces about 1 to 1.5 cm thick.
3. Arrange the beef and chicken necks on a large baking tray without overlapping, and bake for 45 minutes.
4. Heat the oil in a frying pan over medium heat. Add the garlic and onion and sauté until the onion edges just start to brown.
5. Add the remaining vegetables and sauté for a few minutes.
6. When the bottom of the pan is dry, add the tomato paste and mix.
7. Add the butter and stir until fully melted.
8. Add the flour and mix until no white flour remains.
9. Add the red wine and scrape the bottom of the pan to lift the flour. Transfer the mixture to a large stockpot.
10. Add the baked beef and chicken necks with their tray juices to the pot, add 5 L water and bring to a boil.
11. Lower the heat to a simmer and cook for 2 to 2.5 hours, skimming scum as it rises, until the sauce reduces by about half.
12. Strain the sauce through a fine sieve into a smaller pot in batches, pressing the meat and vegetables to extract as much liquid as possible.
13. Bring the sauce to a boil, then simmer for 40 to 60 minutes, stirring occasionally and scraping the bottom so it does not stick, until it reduces to 0.9 to 1 L.
14. Turn off the heat and leave the sauce overnight to develop its flavour.

Summarized from RecipeTin Japan's video. Watch it for the details.

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