Demi-Glace

Yield:     50 Liters

Ingredients:

50           Kg           Veal bones, cut into small pieces (if no veal bones are available use pork bones instead)

100         Liter       Brown veal stock

5              Liter       Cooking white wine

1,5          Kg           Flour

0.5          Liter       Oil

4              Kg           Mirepoix, 2 kg onions peeled, 1,5 kg carrots, 0.5 kg celery stalk including leaves

15           g              Thyme, dry

5              pcs         Bay leaf, dry

500         g              Tomato paste

                                Salt & pepper, to taste

Method of Preparation:

• Rinse veal bones and dry them well.
• Roast the bones in a medium heated tilting pan.
• Drain fat.

·         Add Mirepoix and roast until golden brown.

• Add tomato paste until the tomato lightly caramelizes, stir continuously to avoid over browning and a bitter after taste.
• Add the flour and mix well for few minutes.

·         Deglaze with white wine and reduce.

• Add brown veal stock

·         Add thyme and bay leaves.

• Bring to a boil and reduce to a simmer.
• Skim frequently.
• Simmer for 5 hours, reducing by half. Skim while cooking.

·         Season to taste (salt).

·         Skim, strain through cloth, cool and store properly.

Note:

Celery leaves are to be added to the stock after the brown stock has been added.