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Add a photoServings: 2
Ingredients
- 5 lb Bones, beef
- 5 lb Bones, chicken
- 1/2 bn Celery
- 1 lrg Carrot
- 2 med Onions
- 1 lrg Bay leaf
- 4 x Garlic cloves
- 1 pch Thyme
- 1 c. Puree, tomato
Directions
- Brown the beef bones in a large roasting pan in the oven at 375 F till the bones are browned
- Cover with water and bring the mix to a boil. Keep covered with water for 8 to 10 hrs, simmering over medium to low heat.
- Strain, reserving liquid.
- Put beef bones in a pot with the chicken bones, vegetables and seasonings. Cover with water and cook 4 to 5 hrs. Skim off any fat during the simmering. Strain. Reserve liquid.
- Combine the second liquid with the first. Add in tomato puree. Strain.
- Reduce, simmering, till liquid will coat a spoon. Skim throughout the reduction.
- Note: Reduction works best in a tall pot on low heat.
- Chill between steps to bring fat to the top and strain.
- Leftover demi-glace may be frzn in ice cube trays for future use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2572g | |
| Recipe makes 2 servings | |
| Calories 441 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 79mg | 3% |
| Potassium 1565mg | 45% |
| Total Carbs 110.03g | 29% |
| Dietary Fiber 8.4g | 28% |
| Sugars 62.34g | 42% |
| Protein 5.06g | 8% |
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