Time to make a fresh batch of stock and demi-glace. Since first doing this a couple of years ago I’ve mulled over the various techniques and types of stock, such as brown stock, white stock, sauce espagnole, the ‘Mother Sauces’, demi-glace, semi-demi. The list goes on. I now see what Anthony means when he describes his directions as ‘workman like’.

On a side note I have recently taken an interest in Marco Pierre White. I’m sure I’ve read somewhere that Anthony Bourdain looks up to him as a chef. Anyway I’ve watched every video of his I can find and as a result of his later work have been brain-washed to think of Knorr brand when it comes to stock. I’ve never tried the stuff but would be interested to see how it holds up. Check out this video where he uses it to make a gravy. It tickles me how he spills liquid when pouring from his Pyrex jug. No disrespect intended to Marco; more to Pyrex. Those jugs are great in the kitchen but whenever I pour, the liquid clings to the side then sails off onto the bench and floor..

This time round I followed the same method as before, smearing tomato paste and sprinkling flour on the bones before roasting. Caramelising a mirepoix in the oven as well, combining with thyme, peppercorns and bayleaf then stewing for 8+ hours. I was very liberal with the tomato paste, given that some brown stock recipes have it as a main ingredient, and others include fresh chopped tomatoes. I used bones from the rib and shin, meaning there was a lot of exposed marrow. Consequently the stock is rich and dark, and very gelatinous.

Some of the stock was strained through cheese-cloth then put aside as is, the rest added to boiled down red wine and shallots and further reduced until dark and almost sticky then further strained. Again I froze this Demi Glace in ice cube trays for convenience. Interestingly, the stuff is so gelatinous that when the tray is twisted, the cubes just bend with it, instead of popping out like ice does.
demi cubes

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