demi glace

Learn how to demi-glace sauce with this fool-proof recipe! The shortcut method will not only save a lot of your time, but it also yields an amazingly rich and velvety sauce.&nbsp;

Demi Glace

Tbsp extra-virgin olive oil

onion ((3 oz, 85 g))

celery ((3.5 oz, 100 g))

carrot ((3 oz, 85 g))

½ tsp kosher salt

black pepper

tomato paste

Tbsp red wine

beef stock

bay leaf

thyme

parsley

peppercorns

unsalted butter

Tbsp all-purpose flour (plain flour)

Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 425ºF (220ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).

Cut the onion, celery, and carrot into small chunks.

In the Dutch oven (or oven-safe heavy bottom pot), add 1 Tbsp olive oil. When the pot is hot, add chopped onion, celery, and carrot.

Season with ½ tsp kosher salt and freshly ground black pepper.  Sauté for 3 minutes.

Pop in the oven and roast at 425ºF (220ºC) for 20 minutes.

Meanwhile, prepare bouquet garni. You can use a disposable mesh tea bag (left) or a cheese cloth (right).

Here I encase 1 bay leaf, 1 tsp dried thyme, 3 sprigs parsley, and 8 peppercorns in the cheesecloth.

Tie the corners tightly.

Transfer the pot from the oven to the stove. Add 1 Tbsp tomato paste and mix well.

Add 4 Tbsp red wine and 8 cups beef stock and mix to combine.

Add bouquet garni and bring it to boil.

Once boiling, lower the heat and simmer for 1.5 hours, until roughly 3 cups of broth remained in the pot.&nbsp;You can skim the foam and scum during reducing. I fill water in a measuring cup with a pout to clean the fine mesh skimmer.

If you are using this Demi-Glace for Hayashi Rice, you can start cooking rice and marinating beef. About 30 minutes before finishing the reduction process, start making Brown Roux.

To Make Shortcut Espagnole Sauce

In a small saucepan, melt 2 Tbsp butter over medium heat. Add 4 Tbsp flour.

With the silicone spatula, combine well. At first, it will turn into a crumble-like texture.

Then it will turn into foam and liquid. Continue to cook for 12-15&nbsp;minutes, or until the color turns brown, like chocolate.

Set aside and wait until the Espagnole sauce is finished.

To Make Brown Roux

After cooking for 1.5 hours, the Espagnole sauce has been reduced. You will need 3 cups of the sauce by straining the vegetables.

Set the 3 cups aside. You can freeze the rest of the Espagnole sauce for future use.

When you have the brown roux ready, put the pot back on the stove on low heat.  Gradually add the Espagnole sauce to the brown roux and combine well before you add more sauce.

Once you add all 3 cups, and mix well together, the Demi-Glace is ready to use! Set aside for your recipe.

To Combine Espagnole Sauce and Brown Roux

https://www.youtube.com/watch?v=iUvYxDWCons

Hayashi Rice, or sometimes called Hashed Beef, is a popular Western-style stew made with tender beef, onions, mushrooms in a demi-glace sauce. This hearty and delicious stew is served with steamed rice and only exists in Japan despite it’s a Western-style dish.

RECIPE starts ▶ 00:48

PRINT RECIPE ▶ http://bit.ly/HayashiRice

Demi Glace Sauce: 2 hours and 45 minutes
Hayashi Rice: 1 hour
Servings: 4

INGREDIENTS

STEP 1: Make Demi-Glace Sauce

- Espagnole Sauce -
1 Tbsp extra virgin olive oil
½ onion
1 stalk celery
1 carrot
½ tsp kosher salt
Freshly ground black pepper
1 Tbsp tomato paste (20 g)
4 Tbsp red wine
8 cups beef stock

- Bouquet Garni - 
1 bay leaf
1 tsp dried thyme
3 sprigs parsley
8 peppercorns

- Brown Roux - 
2 Tbsp unsalted butter (26 g)
4 Tbsp all-purpose flour (30 g)

STEP 2: Make Hayashi Rice

- Hayashi Rice Ingredients -
1 lb thinly sliced beef (chuck or rib eye) (454 g) (Slice your own meat)
¼ tsp kosher salt (for beef)
Freshly ground black pepper (for beef)
2 Tbsp red wine (for beef)
1 ½ onion
3.5 oz shimeji mushrooms (100 g)
4 button mushrooms
1 Tbsp olive oil
1 Tbsp unsalted butter
⅛ tsp kosher salt (for onion)

- Seasonings -
2 cloves garlic
1 Tbsp tomato paste
½ cup red wine (120 ml)
4 Tbsp Worcestershire sauce (If you use regular Worcestershire sauce, add 1 Tbsp brown sugar instead of 2 tsp)
1 Tbsp soy sauce
3 Tbsp ketchup
2 tsp brown sugar
326 ml tomato juice (2 163-ml cans)
demi-glace sauce (See above for ingredients)
1 bay leaf
kosher salt (to taste)

- To Serve -
Steamed rice
Parsley (for garnish)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/HayashiRice

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How to Make Hayashi Rice ハヤシライスの作り方 (レシピ)

How to Make Hayashi Rice ハヤシライスの作り方 (レシピ)

Copycat Anthony Bourdain's Beef Bourguignon

beef shoulder

Kosher salt

olive oil (divided)

onions

tbs all-purpose flour

red burgundy wine (such

carrots

garlic

bouquet garni

Water

Demi-glace (optional)

Chopped fresh flat-leaf parsley (for garnish)

Thoroughly pat the meat dry with paper towels and generously season it with salt and pepper.

In a Dutch oven over high heat, heat half of the oil until shimmering. Working in several batches, and without moving the meat much, sear the meat on all sides until well browned, adding more oil as needed. (If you try to cook too much meat at once, it will steam and turn gray instead of brown.) Once the meat is well browned, transfer to a plate.

Reduce the heat to medium-high and add the onions and any remaining oil to the pot. Cook, stirring from time to time, until the onions have softened and turn golden, about 10 minutes. Sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes. Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot.

Once the wine starts to boil, return the meat and its accumulated juices to the pot, and add the carrots, garlic and the bouquet garni. Add 1 1/2 cups of water (and about 2 tablespoons of demi-glace, if you have it). Bring to a boil, then reduce the heat to medium-low and cook, uncovered, until the meat is tender, 2 to 2 1/2 hours, skimming off any foam or oil that might accumulate on the surface. Check on the stew every 15 to 20 minutes, stirring and scraping the bottom of the pot to prevent scorching or sticking.

As you check on the stew, continue adding 1/4 cup to 1/2 cup water, as needed, up to 2 1/2 to 3 cups total — to ensure there is enough liquid to cook down and concentrate. If the stew begins to stick, reduce the heat to low. The onions should fall apart, creating a thick, rich sauce that coats the meat.

When the stew is done, discard the bouquet garni, taste the stew and season with more salt, if desired. Garnish with the chopped parsley and serve.

https://content.jwplatform.com/videos/QbD9RTbJ.mp4

Great tasting beef stew, Anthony Bourdain style

ANTHONY BOURDAIN'S BEEF BOURGUIGNON

Demi-Glace is a highly concentrated beef sauce often used in French Cuisine. It’s strong flavor and aroma will add an irreplaceable depth of richness to any dish you decide to build from this easy base recipe.

Demi-Glace

brown stock

espagnole sauce

Heat the brown stock and espagnole sauce to a simmer in a medium pot over medium heat.

Continue to simmer until reduced by half, about an hour and a half.

Strain through a sieve.

Learn the easy steps to make an iconic Espagnole sauce, with additional beef Demi-Glace recipe. Both are great to enjoy as a flavorful gravy on proteins, potatoes, and more!

Espagnole Sauce (Demi Glace Recipe)

butter

carrots (roughly chopped)

onion (roughly chopped)

celery (roughly chopped)

garlic (roughly chopped)

all-purpose flour

bay leaves

black peppercorns

tomato puree

salt

Espagnole Sauce

red wine

thyme leaves

Salt and pepper

bay leave

thyme leave

black peppercorn

Set a large 6 to 8 quart sauce pot over medium heat. Add the butter, chopped carrots, onions, celery, and garlic to the pot. Stir and sauté for 10 minutes to soften the vegetables. Then sprinkle the flour into the pot. Continue to stir and sauté the vegetables, creating a roux, until the roux is golden and smells toasty, about five more minutes. At this point the vegetables should be very soft.

Pour in the beef stock, followed by the bay leaves, whole black peppercorns, tomato purée, and salt. Stir well, scraping the bottom of the pot.

Bring to a simmer, then lower the heat if needed and continue to simmer for 30 to 45 minutes, until the mixture has reduced to 1/3 of its original size. (You can leave the Espagnole sauce thinner, or cook it down to a gravy consistency. This is just a matter of personal preference or planned usage.)

Set a mesh strainer over a large bowl. Ladle the sauce base into the strainer to remove all vegetable chunks and spices. The sauce should be smooth and fine. Taste, then salt as needed.

To Make Demi Glace: Set a clean pot over medium heat. Add 2 cups of Espagnole Sauce to the pot, followed by one cup of beef broth, one cup of wine or dry sherry, and a teaspoon of fresh thyme leaves.

Bring to a simmer, then reduce the heat a little and continue to simmer for 15 to 20 minutes, until the mixture has reduced by half. Taste, then salt and pepper as needed.

Set a fine mesh strainer over a bowl and pour the demi-glace through the strainer to remove any debris, so that the demi-glace is very smooth.

https://content.jwplatform.com/videos/vQasSX0X.mp4

Espagnole Sauce - Learn the easy steps to make this iconic sauce, with additional beef Demi Glace recipe. Both are great to enjoy as a flavorful gravy on proteins, potatoes, and more!

Demi-Glace is a flavorful brown sauce you can use to enrich other elegant sauces, add to soups and stews, or spoon over chops or roasts.

veal stock or beef stock

Combine the espagnole sauce and veal stock together in a large pot that is at least 2 ½ gallons.

On a 1 x 1 square foot piece of cheesecloth, place to the center the thyme, parsley, peppercorns, and garlic. Fold up the corners and securely tie a double knot around it using butcher’s twine to ensure nothing is coming out. As a note, if you plan on using a chinois to drain everything, you can just place everything in the cheesecloth into the pot.

Simmer the pot over low to medium heat for 3 ½ to 4 hours or until the amount of liquid has reduced by ½ and all the way to ¾ for a more concentrated flavor.

Come back every 45 minutes to skim and discard any impurities or fat that collects at the top.

Strain the demi-glace completely through a chinois, fine mesh strainer, or cheesecloth. Use, or store in the fridge or freezer.

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