Monday, February 15, 2010

Dem bones

I spent the last couple days making beef demi-glace. I'm actually pretty pleased with myself. The picture below is a bunch of beef bones (got them at Super Saver, Günter). Lest you think I'm a ghoul, the red stuff on them is tomato paste. Anyway, I roasted these for a while, turning them frequently.

Then, I roasted some carrots, celery, and onion for a while. Then I put it all together, with a bottle of red wine, some rosemary, and some thyme. Simmered it for 8 hours, and strained it several times through cheesecloth.

Then simmered it about 4 more hours, straining it several times.

Then simmered it a couple more hours, after more straining.

After all that, I ended up with about 2 quarts of this intense jelly-like substance. A couple of tablespoons of it will be about the equivalent of a boullion cube, without the MSG and other chemicals.
I did this with chicken last week, so now I have a wonderful and delicious stash, which, with any luck, will result in some wonderful and delicious dishes (almost every recipe in my new Anthony Bourdain cookbook calls for it).


At February 17, 2010 at 12:45 PM , Blogger Hannah said...

holy shit mom, nice work! Anthony would be so proud!

At March 9, 2010 at 11:28 PM , Blogger Mose said...

With your (and Mssr. Bourdain's) help, I duplicated (but didn't photograph) your effort on the weekend on which my lovely wife was descending into pneumoniasis horribilis. I've ueed it in chili and C is using it in some rice-and-old-steak stirfry for dinner tomorrow night — The rice + 2 icecube trays of demi glace is great without the steak, etc.!


Post a Comment

Subscribe to Post Comments [Atom]

<< Home