Yesterday I made my first beef stock, which I, then, reduced to a demi-glase, which I used to make a red wine reduction......YUMMY!!!!!
To make a beef stock you need several thing. First is bones, lots and lots of bones, about 12 pounds of bones. Second is a mirepoix, about 3 pounds. And last is a bouquet garni.
Stock bones are one of the cheapest things you can buy from your butcher. When you buy your bones, try to get mostly knuckles and marrow bones. The less meat the better. When the stock cooks, it basically renders out all of the flavor from the bones, and if there is a lot of meat, then you will have to skim off the fat from the surface.
Once you rinse off the bones, place them in a roasting pan and stick them in the over (preheated to about 400 degrees). Don't coat the bottom with anything, just let them cook for about an hour/ hour and a half.
Next, add your mirepoix to the roasting pan. A mirepoix (pronounced mɪərˈpwɑ) is an assortment of cut veggies, usually carrots, onions, and celery. Depending on what time of stock you are making will determine how fine of a chop you need. a beef stock cooks for about 6 hours, so you are going to want a fairly rough chop.
After another 30 minutes, add 4 to 6 oz of tomato paste to the roasting pan by spreading it over the bones and mirepoix with a spatula. Then let it cook for another 30 minutes.
Next, put everything into a pot on the stove. Now, at the bottom of the roasting pan is going to be some yummy leftovers that are stuck to the pan from the bones. To remove those pieces, place the pan on the stove over low heat, add 1 to 1 and a half cups of red or white wine, and use a wooden spoon to scrap off the pieces. Then pour everything into the pot, fill up the pot with cold water and bring it to a boil.
Once the water is boiling, add the bouquet garni, and let it simmer for 6 to 8 hours. A bouquet garni is bundle of herbs like thyme, parsley and sometimes bay leaves, usually tied together with string.
Once you have extracted the flavor you are looking for, strain out the broth, and cool it down.
The next step is the demi-glase. a demi-glase is when you take a stock and you reduce it to about half its volume, so that all that flavor is compacted and intensified. This sounds simple because there is very little to actually do. All you have to do is put on a stove on low heat, and let it simmer.
Once your demi-glase is done, the last step is the red wine reduction. To start off, dice up 2 medium shallots, place them in a sauce pan with one tbsp of butter, let those simmer for a few minutes. Then add 1 cup of red wine, and reduce it to 2/3 of its volume. After that, add 1 cup of demi-glase and let it reduce again until you get the desired flavor. Lastly, add another tbsp of butter to smooth it all out.
When done right, you are going to want to eat it with a spoon, it's that good.
