Demi grace

Demiglace

Introduction:

"Demiglace is also called domingulas sauce. It's a thick soup base made of French beef bones as seasoning

Production steps:

Step 1: preheat the oven (or electric oven) 400F (200C). Grease every 4-pound (2-kilogram) piece of bone. Then bake for an hour.

Step 2: after 1 hour, take out the bone and pour out the oil in the baking pan. Spread 100g tomato paste and bake at 400F (200C) for 10-20 minutes. Tomato paste is used to thicken the soup.

Step 3: bake the bones and put them in a large skillet. If the bones are dark, the soup will be darker.

Step 4: cut 700g white onion, 300g celery and 400g carrot into pieces. Put it on a baking tray and drizzle with a little oil. Bake at 400F (200F) for 30 minutes to 1 hour.

Step 5: put the roasted vegetables into a large pot. Pour in 400 ml of red wine and boil 1 / 2 to collect the juice.

Step 6: add 5 liters of water (160floz / 20 cups). Add 2 grams of laurel leaves, 2 grams of juniper seeds, 2 grams of thyme, 5 grams of rosemary, 3 grams of parsley, 10 grams of black pepper, 5 grams. Bring to a boil over high heat and turn to low heat for 6 hours. Interesting things are found in soup making. In the first hour, I can smell the smell of medicinal materials, tomato in the second hour, and vegetables and meat in the third hour.

Step 7: after six hours. Pour the soup into a small pot and cook over high heat until the juice is collected.

Step 8: start making Domingue grass sauce. Take a pan and add 1 tbsp butter to dissolve, then add 1 tbsp medium gluten flour to mix quickly.

Step 9: pour in the soup and cook until the juice is collected

Step 10: Tip: grab a spoon and see if the back of the spoon is thick. If it's like the picture, it's already successful.

Step 11: finished product

Materials required:

Cattle bone: 2kg

Oil: right amount

Tomato paste: 100g

White onion: 700g

Celery: 300g

Carrot: 400g

Red wine: 400ml

Water: 5 liters

Laurel leaf: 2G

Juniper: 2G

Thymus: 5g

Rosemary: 3 G

Parsley: 10g

Black pepper granules: 5g

Butter: 1 tbsp

Medium gluten flour: 1 tbsp

Note: what I provide is from reference books. The seasonings and main ingredients can be used at will. Meat flavor = less vegetables, less seasoning. Vegetable flavor = don't scorch the seasoning too much when roasting the meat.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original