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Add a photoServings: 2
Ingredients
- 5 lb Bones, beef
- 5 lb Bones, chicken
- 1/2 bn Celery
- 1 med Carrot
- 2 med Onions
- 1 x Bay leaf
- 4 x Garlic, cloves
- 1 pch Thyme
- 1 c. Puree, tomato
Directions
- Brown the beef bones and put them in a large stockpot. Cover with water and boil. Keep the bones covered with water for 8 to ten hrs.
- Strain, reserving the liquid.
- Put the beef bones in the pot with the chicken bones, vegetables and seasonings. Cover with water and cook for 4 to 5 hrs.
- Strain, reserving the liquid.
- Combine both the beef liquid and the chicken liquid together. Bring to a boil and then add in the tomato puree. Cook for 10 min, then strain.
- Increase heat and reduce till the liquid will coat a spoon.
- Skim the surface of the mix throughout the reduction.
- Any leftover demi-glace can be frzn in an ice cube tray and used a cube at a time later....
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2567g | |
| Recipe makes 2 servings | |
| Calories 439 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 1549mg | 44% |
| Total Carbs 109.56g | 29% |
| Dietary Fiber 8.2g | 27% |
| Sugars 62.11g | 41% |
| Protein 5.02g | 8% |
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