HOW TO: Dry Aged Beef Demi Glacé

Level: Easy Total Time: 7 hr 30 min Prep Time: 30 min Cook: 7 hours Yield: 2 Cups

Note: I used my SteakAger Pro 40 to dry age in my own home (use my code GC5 for a 5% discount on the SteakAger Pro 40, this can’t be combined with other discounts)

INGREDIENTS

• Dry aged beef fat

• Carrots

• Onions

• Whole heads of garlic

• Parsley

• Mushrooms

• Leeks

• Other veggies

• Whole peppercorns

• Bay leaves

• Olive Oil as needed

• More Than Gourmet – Glace de Veau

• Unsalted beef stock

• Water

DIRECTIONS

This recipe is somewhat of a go by feel recipe as far as quantities are concerned. I used the trimmings of a 48 day Dry aged Ribeye and NY Strip so adjust your liquids according to how much trimmings you have.

PART ONE

1. In a large stockpot over medium high heat, render enough of the dry aged beef fat to yield a nice layer melted fat, enough to sautée your aromatics.

2. I empty the fridge here....Carrots, Onions, Whole heads of garlic, leftover parsley, mushrooms, leeks, etc.. whatever you have, cut into large pieces.

3. Add whole peppercorns and a few Bay leaves.

4. Allow the veggies to caramelize to begin building a layer of flavor. Olive oil can be added if you think you need more fat.

5. Add the beef trimmings and continue to sautée. The more caramelization, the deeper the flavor. Take your time.

6. I use More Than Gourmet Glacé de Veau, reduced veal stock, in the same way you might use tomato paste... melt it into the veggies. (I always have a few 1.5 ounce pkgs of their on hand)

7. Pour in enough UNSALTED beef stock to almost cover the contents of the pot.in this case I used 12 cups. Add 4-6 cups of water.

8. Bring to a boil, then reduce to a simmer. Allow to simmer on the stove for 5-6 hours. Again, depending on quantity, this time can be adjusted.

PART TWO

1. Strain out the solids and pour the liquid into a smaller pot.

2. Continue to reduce the stock over low heat until it will fit into a smaller pot.

PART THREE

1. Reduce even further.

2. When it gets to the point where it will lightly coat the back of a spoon, begin to watch it more carefully.

PART FOUR

1. When the bubbles become smaller and abundant and you are approaching a syrupy consistency, your just about there.

2. Be careful not to burn it at this point.

3. You'll know your done when you taste it, it has a sticky mouthfeel.

NOTES:

• No salt should be added at anytime during this recipe.

• I started with 20 cups of liquid and yield just under 2 cups of Demi Glacé.

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