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Rich French demi-glace

Simon Boyle

This rich brown sauce is used widely in French cuisine and is also a base for a variety of other sauces.


Stuff you’ll need

Get Stuck In

1. In a hot pan brown the trimmings in the oil.
2. Add all the vegetables and get good coloration.
3. Add the tomato puree and continue to colour
4. Pour in the red wine and bring to the boil and reduce.
5. Add the stock and bring to the boil, simmer for 2 hours, skimming regularly.

1l red wine
100ml vegetable oil
500g beef scraps (ask butcher for these) or cheap braising steak, chopped
6 shallots, sliced
6 carrots, peeled and diced
½ bunch celery, diced
2 garlic cloves, bashed
12 white peppercorns
¼ small pack thyme
1 bay leaf
100g tomato puree
5l dark veal stock

Makes: 2 litres
Prep time: 10 minutes
Cook time: 3 hours