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Recipes
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Demi glace Brown sauce 4 lbs. veal marrow bones, cut into 2 inch pieces 1/2 cup oil 3 whole onions, quartered 2 whole carrots 1 stalk celery, chopped 1/2 cup tomato puree 1 whole bay leaf 1 tablespoon peppercorn 3 whole garlic cloves, crushed 1 gallon water 1/2 cup flour Preheat oven to 450 degrees. Grease roasting pan with oil. Add bones in a single layer. Roast the bones in hot oven, turning the bones occasionally. When the bones are golden brown, degrease the roasting pan and add vegetables (about 30 minutes). Continue the roasting process until vegetables turn brown. Add tomato puree and roast some more (about 20 minutes). Remove roasting pan and dust the bones with flour, stir the bones well before continuing the roasting process (about 15 minutes). Add 2 cups of water and stir with bones. Roast another 10 minutes, before transferring to a stock pot. Deglaze roasting pan with 2 cups of water, scraping up any particles sticking to the bottom of roasting pan, and add with the rest of the water all other ingredients to stock pot. Cook at medium heat for 8 to 12 hours. Skim the foam and fat as necessary. Strain the stock from the bones and chill for 12 hours. Remove any foam and grease from the top, before putting the stock pot back on the stove. Bring to a boil and reduce until liquid is thick enough to coat the back of the spoon. Stir occasionally to keep demi-glace from burning on the bottom of the stock pot. Refrigerate, seal or freeze for future use. Demi glace will keep 1 week in refrigerator or 2 to 3 months in freezer.
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Rudi Lechner
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