Cascading Kitchen Notes:

This is what I call a kitchen secret.  Add a cube to any soup, sauce or gravy and the depth of flavor will explode. I even drop a few ice cubes of demi-glace into my red sauce. For those of you who purchase Jubilee Beef, don’t let anything go to waste.  The bones make terrific beef stock and add nutrition and flavor to any meal.


Julie Double Knot

Demi-Glace

concentrated beef stock for soups and sauces

Sauté in a pan until the onion smells sweet:

  • 2 Tb olive oil
  • 1 cup onion-diced
  • 1 cup celery-diced (remember the leaves have the most flavor)
  • 1 cup carrots-diced

Add:

  • 1 cup of dry red wine
  • Cook until the entire solution is reduced by half

Add:

  • 1 quart of homemade beef stock
  • 2-3 Tbs tomato paste(I buy it in the tube so it stays fresh and I can use small amounts)

Simmer:

until the entire amount is reduced by 1/4th

Cool

Freeze in an ice cube tray.

Store in zip lock bags.

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