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LOCATION: Recipes >> Sauces >> Demiglace 02

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Demi-glace

5 pounds beef bones
5 pounds chicken bones
1 half-bunch celery
1 carrot
1 - 2 onions
1 bay leaf
2 - 4 cloves garlic
1 pinch thyme
1 cup tomato puree

Brown beef bones and boil. Keep covered with water for 8 to 10 hours.
Strain, reserving liquid. Put beef bones in pot with chicken bones,
vegetables and seasonings. Cover with water and cook 4 to 5 hours.
Strain. Reserve liquid. Combine the second liquid with the first.
Add tomato puree. Strain. Reduce until liquid will coat a spoon.
Skim throughout reduction. Note: Reduction works best in a tall pot
on low heat. Refrigerate between steps to bring fat to top and
strain. Leftover demi-glace may be frozen in ice cube trays for
future use.

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