Hey everyone, I would really be interested in hearing from other chefs on how they prepare their demi glace. If you are like me you have probably worked in a ton of kitchens, and have seen a hundred different ways of making a great demi. Currently I use a preparation that takes about three days, but the end result is excellent.
- Roast bones.
After into the stock pot and cover with cold water. I let this come to a simmer and it goes for most of the day.
- The second day I roast my mirepoix with tomato product very slowly in the oven. This then goes into the simmering stock. I also add a healthy amount of red wine.
- Finally after the stock has been cooking for about two days I strain it and then reduce. [/list=a]
Pretty long process but the end result is excellent (and expensive).