Demiglace or demi-glace, demiglaze
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Although demi glace is a broth, it is not an accurate term because its density is more like a sauce. It is used wherever the meat flavour needs to be intensified. It can be used in all kinds of hot sauces, in game ragouts … it can also be used wherever you find the use of broth or cubes of masox in recipes.
Ingredients:
Procedure:
1. Clean the bones thoroughly and rinse them with cold water, then place them on a baking tray, lightly cover with water and put them in a preheated oven at 170°C for 25 minutes (do not burn them!)
2. In a large pot heat the olive oil and fry the cleaned, diced Vegetable Recipes until dark golden in colour
3. Add the thyme, bay leaf and tomato puree, stir, pour the roasted puree over the red wine and let the wine boil completely (if the wine is not boiled enough, the demi glace will be cloudy)
4. Place the roasted bones on top of the base and pour water over them, bring everything to the boil, turn the heat down to minimum and let it simmer for about 6-7 hours, all the time collecting the foam and fat on the surface
5. Drain the cooked demi glace and let it cool completely.
Recommendation:
Stay in the fridge for at least 6 days, if you need to keep the demi glace longer, warm it slightly until liquid and pour into ice cube trays. Remove the frozen cubes from the freezer as needed.
demiglaze
