Demi Glace (Basic Sauce)

For the demi glace, the first step is to prepare a strong stock.To do this: layer the bones with lard in a baking dish and roast in the oven at about 220 °C until everything is nicely roasted dark brown and smells good. Do the same with the soup meat.

In the meantime, roughly chop the root vegetables and onions and roast them in a large pot with some lard until nice and brown. Add the tomato paste and sauté briefly more. Add the bones and the soup meat to the pot as well, dissolve the roast residues in the casseroles with port wine and pour it into the pot. Now pour everything with so much water until everything is well covered.

Add the bouquet garni and the sachet d’epices. Now let the stock simmer for about 6-8 hours, never boil it. At the end of the cooking time, the meat must be completely detached from the bones and also completely cooked. Drain the stock and let it cool down.

Skim the fat layer floating on top from the cold stock. (Can be used for other dishes).

Step 2: Now, as in the first step, put the bones and root vegetables in again and deglaze the roast residue with port wine again. Before adding the bones and vegetables to the pot, deglaze with white wine and this time add the prepared stock. Let everything simmer again for a little 6-8 hours and drain again.

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