Beef Demi-Glace

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Ingredients

• 5 pounds beef bones
• 5 pounds beef knuckles
• Tomato paste
• 50% white onion, 25% carrot, 25% celery (totaling no more than one-third the volume of bones)
• Bay leaf
• Thyme
• Purified water
• Half a bottle of wine
• 3 to 4 shallots

Instructions

1. Rinse beef bones and knuckles in cold water. Coat with tomato paste and roast at 350°F.
2. Prepare vegetables (onion, carrot, celery) relative to bone volume. Add to a large pot with bones, water, bay leaf, and thyme. Simmer gently, avoiding boiling.
3. After 1-2 hours, skim foam and simmer overnight. Strain through a sieve multiple times.
4. Cool stock in an ice bath, refrigerate to solidify fat, strain excess fat.
5. For demi-glace, reduce wine by half, add shallots, and reduce slowly until thickened (3-4 hours). Strain multiple times.
6. Store demi-glace in ice cube trays for future use.

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