Demi-Glace

Name: Demi-Glace
Yield: Makes 3 litres (12 cups)
Cuisine: British
Ingredients: 500 ml (2 cups) dry red wine; ½ tsp black peppercorns; 4 garlic cloves, unpeeled, smashed using the back of a cook’s knife; 4 tbsp tomato paste; 2 fresh bay leaves; ¼ bunch fresh thyme sprigs; ¼ bunch fresh continental parsley sprigs; 1 pork trotter, split (ask your butcher to do this); 8 kg veal bones (joints preferred); 2 celery stalks, washed well; 2 carrots, washed well; 2 brown onions, unpeeled; 60 ml (¼ cup) vegetable oil

Preparation info

Makes
3 litres

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

8 kg veal bones (joints preferred)
1 pork trotter, split (ask your butcher to do this)
60 ml

Australian
Europe
Oceania
United Kingdom
Australia
Sydney
Sauce
Gluten-free
Mediterranean

Method

Wash the veal bones and pork trotter under cold running water to remove any visible blood.
Preheat oven to 230°C fan forced. Arrange veal bones and pork trotter in a flameproof roasting pan in a single layer. Drizzle with oil.