Anthony Bourdain's Secret Demi-Glace: Worth It? | BTB E17

beef bones

💰Cheaper: chicken bones

Chicken bones are less expensive and can create a lighter sauce.

veal bones

💰Cheaper: beef bones

Beef bones are more accessible and provide a rich flavor.

red wine

💰Cheaper: non-alcoholic red wine

Non-alcoholic options can provide similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Rinse the beef bones and knuckles in cold water.

Dry the bones to prepare for coating with tomato paste.

Mix the tomato paste with the beef bones in a large bowl.

Place the coated bones in a pan and roast at 350 degrees Fahrenheit, flipping halfway through for even browning.

Prepare the vegetables: 25 grams carrot, 25 grams celery, and 50 grams onion, ensuring they total no more than one third of the volume of bones.

After 45 minutes of roasting, add the bones to a large pot.

Add the vegetables to the pot, including onion peels for flavor.

Pour in purified water to cover the ingredients, then bring to a high heat.

Add herbs: rosemary and bay leaves, and stir to combine.

Bring the mixture to a gentle simmer, avoiding boiling.

After 1-2 hours, skim off any foam or fat that rises to the top.

Let the stock simmer overnight.

Strain the stock through a sieve multiple times to remove solids and achieve a velvety texture.

Cool the stock in an ice bath until it is no longer steaming, then transfer to the fridge to solidify the fat.

Once cooled, remove the solidified fat from the top of the stock.

To make demi-glace, reduce half a bottle of wine in a pot, then add 3-4 halved shallots.

Reduce the wine and shallots slowly for 3-4 hours until thickened, scraping any candy-like substance from the edges of the pot.

Strain the demi-glace multiple times to achieve a luxurious thick sauce.

Cooking Techniques

Equipment Needed

Spice Level: