* Beef Stock, Brown Sauce, and Demi-Glace

BEEF STOCK

4 pounds beef bones
l/2 pound veal trimmings
1 onion, coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks celery coarsely chopped
1 leek, washed and cut into l/2-inch chunks
1 tablespoon tomato paste
2 bay leaves
3 parsley sprigs
1/4 teaspoon black peppercorns
2 1/2 quarts cold water

PREPARATION
Preheat oven to 400 F
Place beef bones, veal trimmings, and onion in a
roasting pan and roast uncovered for 1 hour or until
bones are golden brown.

Transfer to a stockpot. Add remaining ingredients
and pour in enough water to cover completely. Bring
to a boil, uncovered, over medium heat. Reduce heat
to low, and simmer for 8 to 10 hours. Set aside and
let cool.

Strain through a fine sieve lined with several layers
of cheesecloth.

Use immediately or freeze it in small containers and
use as needed.

Makes 2 quarts.

BROWN SAUCE

BOUQUET GARNI
3 sprigs parsley
3 celery leaves
1 sprig thyme
1/4 teaspoon black peppercorns
1 bay leaf

SAUCE
4 tablespoons unsalted butter
2 medium onions, diced
3 carrots, peeled and diced
3 stalks celery, diced
1/3 cup all-purpose flour
3 tablespoons tomato paste
4 cups beef stock
Salt and freshly ground black pepper

PREPARATION
Prepare bouquet garni by wrapping parsley, celery,
thyme, peppercorn, and bay leaf inside a piece of
cheesecloth and tying it with kitchen string.
In a medium saucepan over high heat, melt butter.
Add onion, carrot and celery and sauté for
15 minutes until vegetables are turning golden
brown.

Reduce heat to low and add flour, stirring
continuously until flour turns brown. Add tomato
paste and cook for another 2 minutes.

Gradually whisk in stock, add the bouquet garni and
adjust seasoning with salt and pepper. Bring to a boil,
regularly skimming off froth that rises to the surface.
Simmer for about 45 minutes, until the sauce has
reduced by half.
Strain through a fine sieve lined with several layers
of cheesecloth.
Use immediately or freeze it in small containers and
use as needed.

Makes 2 cups.

DEMI-GLACE

1 cup brown sauce
1 cup beef stock
Salt and freshly ground black pepper

PREPARATION
In a medium saucepan over medium heat, combine
the stocks and simmer for about 30 minutes, until
reduced by half.
Strain through a fine sieve lined with several layers ·
cheesecloth. Adjust seasoning with salt and pepper.
Use demi-glace immediately or freeze it in small
containers and use as needed.

Makes 1 cup.

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

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