Shelly's Recipe

Demi-Glace or Semi-Demi-Glace (Easy Cheats)

Category: Miscellaneous

2 quarts homemade beef stock
2 tablespoons red wine (optional)

1In a large saucepan, bring stock to a boil.

2 Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).

3 It has reduced to demi-glace if it thoroughly coats the back of the spoon.

*It's not as good as the homemade stock, but a good quality canned beef consomme can be used as a shortcut substitution. Reduce by half in the same way.

**In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.