Ronstep55 on craftsy.com

Veal Demi-Glace (Beef Short Ribs)

Eye Icon FOLLOW
+ Add a Project
Small magnify icon
i
Photo Details:

Ready to roast the bones

Created in this Craftsy Course

A Modern Take on the Mother Sauces taught by James Peterson

Master the mother sauces at the heart of French cuisine with whisk-by-whisk instruction from chef and cookbook author James Peterson.

Other projects made as part of this class:

Food & Cooking
Tomato Sauce
See All Class Projects »

Offer some kudos...

Join the conversation...

Ask a question...

Add your comment...

Here are some details about my project:
Category Food & Cooking
Type French
Ingredient Beef/Veal
Method Saute, Bake, Other
Ronstep55 on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. I made a small batch of veal demi-glace starting with 4 lbs of veal bones (from Don & Joes Butcher in Seattle's Pike Place Market). When the sauce was completely reduced (from 3,500 ml to 280 ml) I placed the demi in a silicone ice tray and cooled. This produced 16-20 g cubes which I froze for future use. The celebration meal included: Braised Beef Short-Rib, Baked Potato and Sauted Vegetable batons. The demi-glace was added to a Port reduction with Cremini mushrooms.. Served with an awesome Washington Sangiovese from Long Shadows Vineyards.

Ronstep55 on craftsy.com

What are you most proud of? The Short Ribs were cooked for 48 hrs at 135-f Sous Vide - They were so tender and moist.

Ronstep55 on craftsy.com

What advice would you give someone starting this project? Enjoy the ride. Also you can buy small packets of Demi-Glace in the store but this batch cost me about $14.00 and I got 8 times yield. So it is much cheaper and it is your love.

Ronstep55 on craftsy.com