Dishes with demi-glace sauce. Meat sauce demi-glace. Chicken demi-glace

Why is the broth red, what do you mean? And what does demi-glace sauce have to do with it? The broth is made from fried or baked meat parts - this is what is called red in cooking, while ordinary broth is called white. And if you have at least once fried pieces of meat and then poured water or wine into the leftover meat to make a delicious sauce, then you already have a little idea of what demi-glace is. This process is simply called deglazing. This is where the name of the red broth comes from.

Red demi-glace broth is the basis for a large number of traditional dishes. Thanks to the bright taste of fried meat, it is suitable for both spicy soups and stews. Demi-glace is especially widely used as a base for a variety of sauces. Sauces based on demi-glace broth are also called demi-glace sauces.

In order to prepare the popular demi-glace, they take leftover meat, bones and less valuable meat parts, bake them until golden brown and boil them for a long time. A golden brown crust is a prerequisite for obtaining the most rich taste of the broth. This recipe uses a specific culinary trick used by the famous chef Heston Blumenthal: in order to achieve the maximum golden brown crust on the meat, you need to additionally roll it in dry milk.

Demi-glace is most often prepared from beef bones, but lovers of more delicate-tasting broths will prefer chicken demi-glace, the recipe for which is presented here.

Salt in this broth is optional. We recommend preparing demi-glace without salt and adding this seasoning to the dish you prepare with it.

Preparation time: about 7 hours / Yield: 750 ml concentrate

Ingredients

chicken wings, necks or broth set 1 kg
onion 3 pieces
2 carrots
powdered milk 6 tbsp. spoons without a slide
Bay leaf

Preparation

Wash the chicken wings thoroughly and roll them in dry milk on all sides.

Peel and coarsely chop the onion and carrots.

Place chicken wings on a wide oven-safe platter or baking sheet. The meat should be in a single layer to increase flatness and enhance caramelization. Distribute the vegetables on the baking sheet.

Bake the meat under the grill at 220 degrees for about 1 hour, turning it over during cooking. It is very important to achieve a ruddy color.

Transfer meat and vegetables to a large saucepan.

Fill everything with water so that it covers the meat.

Don't forget about the meat juices and leftovers on the baking sheet: soak them with water and also add them to the pan.

Place the pan on the fire and bring to a boil.

When the broth comes to a boil, cover the pan and simmer over very low heat for 4 hours. If necessary, add water to the pan, because it is necessary that the water covers the meat.
After 4 hours, use a slotted spoon to remove the meat and vegetables. From these leftovers you can make, for example, pate or add it to pancake filling.

Strain the broth through a fine sieve.

Now you need to boil the red broth, thereby making it more concentrated. This way it will take up less space when stored. The demi-glace should be evaporated at a very low boil to a volume of approximately 750 ml. however, you can evaporate demi-glace to a more concentrated state.

Cool the finished broth, skim off excess fat, then pour into ice cube trays and freeze.

In the original, demi-glace sauce is nothing more than a heavily boiled, mostly beef or veal broth. The name itself literally translates to "semi-glaze" or half-glazed. This is one of the main sauces of French cuisine.

This is a very versatile sauce. It can be prepared once, poured into small containers and frozen. Thaw in batches, reheat before serving. And you can serve it with almost any meat. And an ordinary soup with the addition of a small amount of this miracle will become divine and one can safely say exquisite!

There are many cooking methods demi-glace sauce, every avid cook has their own favorite version.

The common thing is to prepare the broth on pre-baked meat bones, then boil it for a long time and add alcohol, before the third stage of preparation, the final boiling of the already strained broth. Mostly dry red wine or sherry is added. I prefer sherry (some intellectuals call sherry “sherry” :-)), I love its nutty notes. And what I love most is demi-glace based on veal meat bones. Overall it turns out so tender, but at the same time rich.

And if you want to experiment, prepare the most common version of the sauce, using beef bones and adding red wine.

About alcohol: it completely evaporates, because after adding alcohol, you boil for a long time! All that remains is the desired aftertaste.

Properly prepared demi-glace sauce completely solidifies when cooled, like jellied meat.

About 1.3 -1.5 liters of sauce

4 kg veal bones, with pieces of meat on the bone
2 carrots, peeled, coarsely chopped
2 onions, peeled, cut in half
1 bunch herbs of your preference
200 ml sweet sherry (can be replaced with Madeira or Muscat wine)
1 tbsp. salt

Cooking time: 30 hours

1. Preheat the oven to 180ᵒ C.

2. Wash the veal bones and dry with a paper towel. Place in a large heatproof dish. Place in the oven and bake, turning occasionally, until the bones are evenly browned.

3. Remove the bones from the oven, transfer to a large saucepan, I have 10 liters. Fill with cold water so that the water is about 5 cm above the bones. Bring to a boil, reduce heat to low and simmer for 24 hours. During the first hour, use a slotted spoon to actively remove foam and floating fat. Add boiling water as needed so that the bones are covered with water at all times. At night, you can add more water than usual, since you won’t have to monitor the broth for 8 hours.

Demi-glace sauce is an invention of French chefs. Essentially, it is a broth concentrate made from beef (rarely other) bones, supplemented with vegetables, tomato and spices. This is an excellent base for other delicious sauces for meat and fish, as well as an indispensable addition to many first courses and side dishes.

To prepare the Demi-glace sauce, you will need to be patient and devote the lion's share of your time to this, since this process is quite lengthy, although low-cost.

Demi-glace sauce - recipe

Ingredients:

beef bones – 4.2 kg;
celery (stems) – 400 g;
carrots – 700 g;
onions – 700 g;
garlic cloves – 4-5 pcs.;
– 155 g;
sunflower or olive oil without aroma – 100 ml;
dry red wine – 500 ml;
rock salt - to taste;
freshly ground pepper - to taste.

Preparation

Typically, beef bones and limbs are used to make the sauce. They must be washed, carefully placed on a baking sheet and baked at 200 degrees until they acquire an intense and rich golden color. We now place the burnt bones in a large ten-liter saucepan and fill it to capacity with purified water. We place the pan over high heat, let the contents boil well, and then adjust the intensity of the burner to such a level that the broth in the pan does not boil, but only shows signs of movement. Bones should simmer, not boil. We do not cover the container with the workpiece and leave it to evaporate to about half its volume. As a rule, if you put the bones on the stove in the morning, you will get the desired result by the evening.

Now prepare the vegetables. We peel the carrots, garlic cloves and onions, chop the components arbitrarily, but not coarsely, and fry them in flavorless vegetable oil in a frying pan, depending on its size, in portions or all at once until soft. At the end of frying, add tomato paste, simmer everything together a little more and put it in a pan with bones when the desired reduced result is achieved. Add water again. The pan should be three-quarters full of bones, vegetables and broth. Place the vessel back on the stove, pour in dry red wine, and after boiling, turn down the heat again to simmer the ingredients. If it is not possible to leave the preparation for slow cooking overnight, then continue preparing the sauce the next day in the morning.

After the mass has boiled down and reduced in volume by half, remove the bones from it, and also catch the vegetables and grind them through a sieve. A blender can be used in this case if you are sure that bone fragments have not gotten into the vegetable mass. In this case, it’s better not to be lazy and use a small sieve.

We also filter the remaining broth in the pan and mix it with the resulting puree. Place the vessel on low heat again and simmer the sauce until it has a thick texture. From the specified number of components you should get about one and a half liters of sauce, which, when ready and if desired, is seasoned with salt and pepper.

The composition of the Demi-glace sauce can be varied by adding herbs and spices. The most commonly used are rosemary, thyme, various types of peppers and cloves.

Using the concentrated Demi-glace sauce as a basis, you can prepare a delicious creamy sauce for meat steaks or other meat dishes.

Demi-glace sauce is a culinary legend. It belongs to the classic dishes of French cuisine, being considered the main sauce. This means that it itself serves as the basis for preparing other dishes. However, this base is very difficult to prepare. The difficulty is that when cooking this sauce you need to be in the kitchen almost continuously for 12 hours, although ideally demi-glace sauce needs to be cooked even longer. Nevertheless, it is impossible to imagine French cuisine without this sauce, which is made from meat and vegetables and is so thick that when frozen, it partially retains its jelly-like shape. By the way, this is where the name of the sauce comes from: “demi-glace” translated means “half-ice”.

Cooking features

In order to prepare a sauce identical to the original one at home, you need to take into account many subtleties.

Not any meat is suitable for the sauce, but only beef shank. It is best to use veal for the sauce, which has not been frozen. In this case, the meat will boil better and the sauce will acquire the desired consistency and have an appetizing aroma. When making sauce, every drop of juice released from the meat is valuable. This is why frozen food is not suitable for it. After all, during defrosting, part of the meat juice is lost, even if you try to avoid temperature changes.
The sauce will have an ideal taste only if you use all the ingredients included in its composition, and also strictly follow the proportions specified in the recipe. Typically, per kilogram of meat take 3 liters of water. However, you need to understand that half of it will evaporate during the long boiling process, so you won’t get that much sauce.
When cooking the sauce, it is better not to let the broth boil, otherwise the sauce may turn out cloudy.
The classic version of demi-glace sauce necessarily includes dry red wine. It gives the sauce a unique flavor. Even average quality homemade wine will do, but it cannot be completely excluded.
Spices and salt are added to the sauce at the very end, since during the cooking process it boils down greatly, which is why there is a high probability of over-salting or peppering it. Although the spicy version of the sauce is also good and many people like it.

Considering that the process of preparing the sauce is quite labor-intensive, it is advisable to prepare it in not too small portions. Unused sauce can be poured into containers and frozen. This method of storing sauce is considered traditional. It will keep quietly in the freezer for two months, during which time you will probably have time to use it completely.

Classic demi-glace sauce recipe

beef and veal bones - 1.5 kg;
meat - 0.25 kg;
dry red wine - 0.75 l;
water - 4 l;
onions (you can replace half with leeks) - 0.2 kg;
carrots - 0.2 kg;
sweet pepper - 0.2 kg;
celery root - 80 g;
celery stalks - 60 g;
zucchini - 70 g;
eggplant - 70 g;
tomato paste - 60 ml;
dried parsley, dill, garlic - 10–15 g each;
sugar - a pinch;
rosemary, thyme - a pinch;
cloves - 2 pcs.;
bay leaf - 1 pc.;
black peppercorns - 3 pcs.;
allspice peas - 3 pcs.;
vegetable oil - 20 ml.

Cooking method:

Wash the meat and bones well. If necessary, separate the flesh from the bones. Dry everything with paper towels.
Cut the meat into small pieces.
Place the bones on a baking sheet and place in the oven for about an hour. During this time, the temperature in the oven must be maintained at around 180–200 degrees.
Place the pieces of meat into a separate mold, generously greased with vegetable oil. Place it in the oven for about 15 minutes. Remove the meat and pour the juice released from the meat into a separate container.
Wash and peel the vegetables.
Cut the zucchini and eggplant into pieces of arbitrary shape and size, but not too large.
Immerse the eggplants in salted water for 20 minutes, then rinse and dry.
Finely chop the celery stalk and the peeled root of this plant.
Peel and cut the carrots into large pieces.
After removing the skins, cut the onions in half.
Heat a dry frying pan, place onions and carrots on it. Fry until they blacken slightly.
Remove from pan.
Pour the juice released from the meat into the pan. Place celery, zucchini and eggplant in it. Fry them for 5 minutes. Place the meat itself in the refrigerator.
Place the tinted bones into a mold with sides. Place carrots, onions and vegetables from the pan on them. Sprinkle with dried herbs. Pour in a glass of red wine and place back in the oven. Bake the whole thing for 30 minutes.
Transfer the entire contents of the mold into a saucepan with a thick bottom and equally thick walls. Fill everything with clean water.
Place the pan on low heat and simmer for 24 hours. From time to time it is necessary to approach the pan to remove the greasy film from the surface and stir the future sauce.
After the specified time has passed, remove the bones from the broth and strain the broth itself.
Place the spices in a cloth bag or wrap them in cheesecloth. Dip into the broth.
Fry the beef for 10 minutes after removing it from the refrigerator. Put it in the broth.
Return the pan with the broth to the heat and continue to cook, stirring occasionally, for another 2 hours.
Add tomato paste, remaining wine, remove spices. Add salt and pepper to taste. Simmer over low heat for another 2-3 hours until the sauce begins to resemble olive oil in consistency.

Demi-glace sauce is served very chilled. To do this, you must first cool it at room temperature, then place it in the refrigerator for several hours. Thus, you will be able to taste real demi-glace sauce only two days after you start preparing it. But you won’t regret the effort spent - the sauce turns out unusually tasty and aromatic.

Simplified recipe for demi-glace sauce

beef broth - 1.5 l;
carrots - 100 g;
celery stalk - 100 g;
onions - 100 g;
butter - 100 g;
wheat flour - 80 g;
vegetable oil - 40 ml;
Madeira or similar wine - 80 ml;
tomato paste - 30 ml;
salt, pepper, herbs - to taste.

Cooking method:

Boil and strain the beef broth, divide it into two approximately equal parts.
Peel the carrots, cut them into small cubes or grate them on a coarse grater.
Remove the skin from the onion. Cut the onion into small pieces.
Finely chop a well-washed celery stalk.
Heat vegetable oil in a frying pan, add vegetables to it and fry them for 10 minutes.
Add tomato paste to the vegetables and continue cooking for another 5 minutes. Transfer vegetables from skillet to saucepan.
Place the spices in a cloth bag. It is best to use bay leaf, peppercorns, a small bunch of fresh herbs (parsley, dill, celery).
Place the bag in a saucepan with vegetables, pour in one part of the broth, and put on fire. After 20 minutes, remove the sachet with spices, after another 20 minutes, remove the broth from the heat and strain.
In a clean frying pan or saucepan, melt the butter, add the flour and fry them together until they form a smooth paste.
Pour the remaining broth into the saucepan in a thin stream, whisking it with a whisk. Stir thoroughly and cook until the broth thickens.
Combine the broth sauce with the strained broth in which the vegetables were cooked. Pour in the wine. Keep it on the fire until the sauce reaches the desired consistency.
Add salt and pepper, cook for a couple more minutes and remove from the stove.
Cool the sauce - it is served cold, almost icy.

Despite the fact that this recipe for making demi-glace sauce is much simpler than the classic one and takes very little time, only a true gourmet and connoisseur of French cuisine can distinguish a fake from the original. So your guests and family members will still be delighted with your culinary successes, happily eating the legendary sauce you prepared, with which any dish acquires an exquisite taste.

Demi-glace sauce is the hallmark of French cuisine. If you appreciate it, then you will have to learn how to prepare this sauce according to the classic recipe. However, there are simpler options for making the sauce. In this case, it will take no more than one and a half to two hours to prepare, and the result will certainly please you.

The procedure for preparing this sauce is quite complicated and you need very spacious dishes. And in most cases it is easier to buy ready-made powdered extract for the sauce. But if you still decide, then...
The recipe is for 3 kilograms of meat sauce.

Ingredients for the sauce:

10 kg beef bones,
1.5 kg beef,
5 l red wine,
1.5 kg onions,
1.5 kg leek,
1.5 kg carrots,
700 g bell pepper,
10 g rosemary,
500 g celery stalk,
600 g celery root,
500 g zucchini,
500 g eggplants,
500 g tomato paste,
100 g dill,
100 g parsley,
5 g thyme,
90 g garlic,
100 ml vegetable oil,
3 g salt,
3 g black pepper,
3 g allspice,
3 g cloves,
1 g bay leaf,
50 g sugar.

Sauce recipe

Peel the onions, rinse and dry. Wash the carrots thoroughly, peel, then rinse and dry again. Cut the onion in half crosswise, cut the carrots (depending on size) into large pieces. Rinse the garlic under cold running water, cut the whole head horizontally so that it does not fall apart. Then fry everything in a frying pan without oil for 5-10 minutes until a black charcoal crust forms.
Rinse the beef thoroughly, dry and remove fat. Then cut the beef randomly into pieces of 40 - 50 g.
Separate the green part of the leek into layers and rinse thoroughly. Rinse bell pepper, dill, parsley and thyme thoroughly.
Wash the rosemary and celery stalk and chop as desired.
Wash the zucchini, eggplant and celery root and chop as desired.
Rinse beef bones thoroughly and dry. Then place the bones on a metal baking sheet with high sides, without overlapping each other, and bake in the oven for 1 hour. Then place onions, leeks, carrots, celery root, tomato paste and 1 liter of red wine on top of the bones. Bake in the oven for another half hour. Then transfer the bones and vegetables into a large metal pan, add 35 liters of cold water, bell pepper, rosemary, celery stalk, garlic, zucchini, eggplant, parsley, dill and thyme. Cook over high heat, without a lid. Bring to a boil and transfer to the lowest heat. Cook for 24 hours. Without a lid, constantly skim off the fat from above with a slotted spoon or ladle. The water should evaporate by half. Then remove the pan from the stove and immediately strain the resulting sauce into a clean, dry pan through a Chinois cone.
Then place the pan on the stove over low heat. While the sauce is evaporating, make the preparation: Fry the chopped beef in vegetable oil in a frying pan for 15-20 minutes until dark and crispy. Then transfer the meat to a saucepan with strained sauce. Then add black peppercorns, cloves, bay leaves, allspice peas and granulated sugar to the saucepan. Evaporate the sauce for 3-4 hours. The sauce should evaporate by 1/3. Then add the remaining 4 liters of red wine to the pan. Simmer the sauce for another 3-4 hours. The sauce should evaporate by 1/3 again. Then remove the sauce from the stove and strain into a clean, dry saucepan through a mesh cone and use a ladle to squeeze out the meat.

Then check the quality of the sauce. Dip a tablespoon into the sauce and hold it over the sink and run your finger along the spoon from top to bottom. The sauce should very slowly fill the strip from your finger. If the strip from your finger closes quickly, then the sauce needs to be evaporated some more. Then check again every 30 minutes. When the sauce reaches the desired consistency, remove the pan from the stove and cool on ice to room temperature.