Beef Demi-Glace

Name: Beef Demi-Glace
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 kilograms meaty beef bones (such as oxtail); 12 black peppercorns; 237 milliliters coarsely chopped carrot; 355 milliliters coarsely chopped celery; 10 flat-leaf parsley sprigs; 3 thyme sprigs; 2 Tbsps tomato paste; 3 liters cold water, divided; 710 milliliters coarsely chopped yellow onion

Beef Demi-Glace might be just the side dish you are searching for. This recipe makes 6 servings with 51 calories, 2g of protein, and 0g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up tomato paste, water, onion, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

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Oven

Brush tomato paste evenly over the beef bones.

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Tomato Paste

Beef Bone

Place bones in a shallow roasting pan coated with cooking spray.

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Cooking Spray

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Roasting Pan

Bake at 400 for 40 minutes or until slightly charred, turning after 20 minutes.

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Oven

Place bones in a large stockpot. Carefully add 2 cups cold water to roasting pan, scraping pan to loosen browned bits.

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Water

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Roasting Pan

Pot

Pour liquid from pan into stockpot.

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Pot

Frying Pan

Add onion and remaining ingredients to pot.

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Onion

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Pot

Add remaining 10 cups cold water; bring to a boil. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding foam.

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Water

Strain stock through a fine sieve lined with cheesecloth into a large bowl; discard solids. Cool to room temperature. Cover and chill 8 hours or overnight.

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Stock

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Cheesecloth

Sieve

Bowl

Skim solidified fat from surface of stock; discard fat.

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Stock

Place stock in a large saucepan; bring to a boil. Reduce heat, and simmer until syrupy and reduced to 6 tablespoons (about 1 hour and 15 minutes), skimming foam from surface as needed.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan