A demi-glace, you say? Demi glace is deep, rich brown glaze made from a reduction of veal stock and Espagnole, one of the five French mother sauces. Since we couldn't get veal bones at YDFM (always fun to confuse the hell out of the staff at YDFM by asking for "special" items!), we settled on 20lbs of marrow bones. You can see what 20lbs of marrow bones look like in the pic at the top of the post. We roasted the bones until golden and dark (see above), then painted them with tomato paste, added the chopped veggies, and roasted for another hour, before deglazing the pans with red wine, potting up and covering with water to begin the reduction. Below are a few pics from the day:
I froze my gallon of demi-glace in ice cube trays and then popped them into ziploc bags for future use. Now, whenever I needed to add a little richness to a sauce or dish (beef bourguignon, anyone?), I just grab a couple blocks of demi from the freezer. The demi will keep like this in the freezer for months.
It was a fun way to spend a Saturday that wrapped up around midnight after our final reductions. Oh yeah, there are even more and better pics over at EatIt,Atlanta.