This delicious sauce/sauce-base will take your dishes to a whole new level.
Inspired by Adam Ragusea's "(Almost) Instant Demi-Glace"
Our variation doesn't require gelatin thanks to the high collagen content of bone broth.
Beef Demi-Glace with Bone Broth
Category
Sauces
Servings
4
Prep Time
10 minutes
Cook Time
80 minutes
Author:
Crystal
This delicious sauce/sauce-base will take your dishes to a whole new level.
Inspired by Adam Ragusea's "(Almost) Instant Demi-Glace"
Our variation doesn't require gelatin thanks to the high collagen content of bone broth.
Ingredients
3 jars The Brothery Beef Bone Broth
1/2 small onion, diced
1/3 cup white mushrooms, sliced
2 tsp tomato paste
1 tsp low-sodium soy sauce
Directions
Heat saucepan over medium heat, put tomato paste in pan and spread out over the surface area of bottom of pan. Allow tomato paste to begin to brown while stirring constantly for 3-4 minutes.
Add one jar of bone broth to deglaze the tomato paste before it begins to burn. Scrape tomato paste off the bottom of the pan so it blends with the broth. Add the remaining two jars of bone broth.
Add onion, mushrooms, and soy sauce. Bring to a boil and reduce to a rapid simmer. Continue simmering and reduce for 45 minutes.
Strain mushrooms and onion from demi-glace and return to saucepan. Continue to simmer for about 30 minutes or until demi-glace reaches a thick, syrupy consistency.
Recipe Video
Recipe Note
Make extra to freeze in ice-cube trays for convenient, ready-to-use demi-glace.