"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Demi-Glace Recipe

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This recipe for Demi-Glace, by , is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chef Cecil Browning, Executive Chef/Snee Farm Country Club; Charleston, SC
Added: Wednesday, July 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. beef bones
1/2 stalk celery
2 medium carrots
1 medium onion
1/4 c. tomato paste
1 c. flour
1 qt. beef broth or water
TT Salt
TT Black Pepper
Kitchen bouquet

Directions:
Directions:
Brown bones in 450F oven, in large roasting pan. Add celery, carrots and onions, cooking until tender.

Add tomato paste and flour. Cook until brown. The flour will absorb the fat from the bones.

Add water or broth. As liquid cooks, it will thicken. Cook at 350F for 2 hours. Strain. Add kitchen bouquet for proper brown color. Test for personal seasoning preference.

Number Of Servings:
Number Of Servings:
Stock
Personal Notes:
Personal Notes:
I visited this restaurant with friends who vacationed at Hilton Head, SC in 1981. The recipes for this dish and several others appeared in the Charleston, SC "The News and Courier", April 1, 1981. These dishes are exquisite!

 

 

 

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