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Recipe Demi-glace Sauce 2


Demi-glace Sauce 2

Recipe yeld 4 servings

Ingredients

500 G Beef Mixed Fat And Lean
500 G Lean Beef Lean
1000 G Of Beef And Veal Bones To Pieces
50 G Fat Ham
25 G Fat
2 Carrots
1 Onion
1 Rib Celery, Green
1 Bunch Parsley
1 Clove Garlic
1 Bay Leaf
200 Cl Water
300 G Peeled Tomatoes
1 Cup Dry White Wine
30 G Olive Oil
35 G White Flour
10 G Dried Mushrooms Soaked In Warm Water
2 Teaspoons Coarse Salt
Pepper

Amount Per Serving Calories: 840


Method

The doses are for 50 cl of sauce.
Cut into small pieces rather than the meat, coarsely sliced ​​vegetables and cut into small cubes and smells of ham fat and lard.
Put these ingredients together in an oil pan, and fry in the oven to 160 degrees the meat and bones.
United all the vegetables and the smells, the pepper, and let it brown.
Sprinkle with 1 / 2 cup dry white wine and the wine just evaporated together the flour and mix well.
Leave toast for a few minutes, then washed again with the remaining wine, pour all the water is add the salt.
Let boil, still in the oven at low heat for 3 hours.
Add the dried mushrooms soaked in warm water wrung out well and cook for 1 / 2 hour more.
Remove the bones and the meat and pass it all through a sieve fine.
Put the sauce on the stove, letting it cook for about an hour and a half, because thickens well, while you keep the meat apart.
Pass the sauce through a strainer back end.
Allow it to cool and place in refrigerator.

Find recipes for Sauces based on Beef


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