Demi Glace The King of All Sauces | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make a rich beef demi-glace stock from scratch by reducing bones, vegetables, and tomato paste over several days.

From the video

Answers: How do you make a rich demi-glace stock from scratch?

• beef stock reduction
• making demi-glace
• caramelizing bones and vegetables
• straining stock
• freezing demi-glace portions

Ingredients

• 12 lb beef bones (oxtail, neck bone, marrow bone)
• 3 big onion
• 20-22 oz tomato paste
• 2 whole stalks celery
• 2 lb carrot
• 1 bunch parsley
• null thyme
• 1 handful black peppercorns
• few bay leaves

What it concludes

• Reducing beef stock from a 22-quart pot down to a 4-quart pot eliminates water and intensifies flavor and texture.
• Using hot water when loosening stuck bits from roasting pans prevents glass pans from exploding.
• Removing fat after refrigeration makes it easy to skim off unwanted oils.
• Ice cube trays with soft bottoms are the most convenient way to freeze and store demi-glace portions.