Traditional French demi-glace relies on veal bones for its flavor and takes a full day to prepare. Our modern approach substitutes ground beef and gelatin and dramatically shortcuts the process.
|Roast veal bones and large chunks of vegetables big enough to hold their shape during the long simmering.||1 hour|
|Simmer bones and vegetables in stock pot with water and wine until flavor is extracted and collagen from bones turns into unctuous, sauce-thickening gelatin.||6 hours|
|Reduce strained stock slowly until glossy and concentrated.||2 hours|
|Brown ground beef and finely chopped aromatics (which release -flavor quickly) with glutamate-rich tomato paste and mushrooms.||20 minutes|
|Simmer this potent flavor base in Dutch oven with wine and broth.||20 minutes|
|Reduce strained stock, adding powdered gelatin for silkiness and viscosity.||5 minutes|