Weather you need some Stock a Jus or a Demi-Glace Here is a recipe in all it's beefy glory.
• 1 x large stock pot
• 1 x roasting dish (able to be put on hotplate)
• 2 x large saucepans
• 1 x fine mesh strainer (chinois)
• 1 x large metal spoon
• 1 x container (for putting hot oil in that is skimmed off)
• 1 x wooden spoon
Peel and halve the onions/shallots, wash and coarsely chop the carrots into 4-5 cm pieces and also remove the celery leaves and cut stalks into 4-5 cm pieces and slice the head of garlic in half
Place the prepared vegetables and a few sprigs of the thyme into the oven dish with the beef/veal bones (leave the pigs trotter aside) and place into a preheated oven at approx 200 c. Roast until the veal/beef bones have browned and good caramelization has taken place, this is essential to achieve the desired depth and richness to the stock.
Remove baking tray and tip contents into your empty stockpot and pour off any excess oil, place the now empty baking tray onto your stovetop on a low heat and add the red wine. De-glaze the pan using the wooden spoon and reduce the wine to about half. Tip the wine reduction into the stockpot.
Now add the pigs trotter, peppercorns, bay leaves and about a handful of the fresh thyme to the stockpot and fill with cold water to cover everything by about 2 inches. Put the stockpot onto your stovetop and bring to the boil. Remove the lid from the stock pot and bring the temperature to a low simmer. Reduce for several hours until the liquid level has dropped to about 2 inches below the top of the solids.
Remove stockpot and drain off the liquid into one of the saucepans leaving the solids behind, the solids may be discarded at this point. Using the gauze strainer, pass the liquid between the two saucepans several times to remove any particles in the liquid.
If you wish to remove fat without the need to skim during the next step you can cool the liquid to room temperature at this point and the fats will form a skin on top which can be easily removed by hand, this will however add quite a bit more time to the process.
(If you wish to keep some of the liquid for use as stock at this point you can put some in the fridge in an airtight container which should keep for about 5 days or for several months in the freezer).
Place the saucepan onto the stove top and begin further reducing the liquid on a medium simmer, you will also need to start skimming off the oil from the top of the liquid at this stage using the large metal spoon and discarding it into the container. It is important to remove virtually all the oil as it will detract from the texture of the finished sauce, you will inevitably waste some of the liquid during this procedure but it will be negligible as the liquid still has to be reduced quite a bit further.
Whilst the liquid is still quite thin but reduced enough for the flavours to develop it is considered a jus, however to achieve maximum effect I prefer to take it down to a demi glace so keep reducing the liquid down slowly until it starts to thicken and just begins to coat the back of your spoon when you stir it, taste it and it should be rich and decadently delicious, if so remove from heat immediately. This is one of the most delicate and crucial steps in the process as you can easily get complacent after spending many hours reducing to a point where the sauce will be ready but if left for a few minutes longer it will coagulate and become syrupy, it will also begin to burn.
Use immediately or can be poured into ice cube trays and kept frozen in the freezer for several months, one cube is generally enough for one serve. When reheating, do so in a pot on very low heat, as it will over thicken very quickly. I find it’s best to place in a bowl over a pot of boiling water (double boiler) and melt in the same way you would chocolate.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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