CHEZ EDDY DEMI-GLACE - LOW CARB LOW FAT
This demi-glace contains no flour, starch or arrowroot for thickening or butter. It is thickened through the combined effect of long simmering and the natural gelatins contained in the bones. The best bones to use are veal knuckle bones but since it's hard to find, I use whatever beef bones I can find at the best price. Bones are first roasted for best color and taste. Once made this sauce can be frozen in portions for at least 6 months. Once you made the homemade version you will understand why homemade demi-glace is the king of all sauces.
Provided by Rinshinomori
Categories Gelatin
Time 11h
Yield 8 C
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F and roast the bones in a shallow roasting pan, turning occasionally until they begin to brown, about 1 hour.
- Add onions, carrots, leeks, and celery and continue to roast for another 45 minutes. The bones should be dark golden color at this stage.
- Drain off the fat and with a slotted spoon, transfer the bones and the vegetables to a large stockpot. Degraze the roasting pan by adding 1 C hot water to pan and stirring to dissolve cooking juices and pour this into the stockpot.
- Add tomatoes, parsley, garlic, peppercorns, thyme and 16 C water.
- Bring to boil and reduce the heat so that the liquid simmers. Skim off the foam as it collects on the surface. Cook uncovered until the liquid is reduced to half, approximately 4 to 6 hours.
- Strain the stock through a fine sieve with several layers of cheesecloth. Discard the solids. Wash the stockpot and return the liquid to the stockpot.
- Add wine and tomato paste to the strained liquid. Return to a boil then reduce to simmer for 3-4 hours until liquid is again reduced in half. Occasionally remove any scum.
- Refrigerate until fat rises to the surface and hardens and skim off the solidified fat and discard.
MEATLOAF LOW CARB LOW FAT
This is a variation of the Low Carb Beefed-Up Meatloaf by George Stella on Low Carb and Lovin' It, Brown Baggin' It Episode
Provided by T5Green
Categories Meatloaf
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, mix together the tomato topping ingredients. Set aside. Add a few drops of water to thin to a ketchup consistency.
- In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
- Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
- Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
Nutrition Facts : Calories 272.7, Fat 12.8, SaturatedFat 5, Cholesterol 120.2, Sodium 785.6, Carbohydrate 12.5, Fiber 2.2, Sugar 8.5, Protein 26.7
DEMI-GLACE FROM THE PLAZA HOTEL
Make and share this Demi-Glace from the Plaza Hotel recipe from Food.com.
Provided by carrie sheridan
Categories Stocks
Time 3h
Yield 1 quart, 12 serving(s)
Number Of Ingredients 16
Steps:
- Chop mushroom stems and peelings.
- Simmer with sherry until reduced by one-half.
- Stir in brown sauce and glace de viande.
- Bring to a boil.
- Reduce heat to a simmer and cook 10-15 minutes.
- Strain.
- Makes 1-1/2 cups.
- To make brown sauce/sauce espagnole:.
- Melt the fat in a heavy saucepan and cook the carrot and onions until lightly browned. Stir in the flour and continue cooking until the flour is browned, stirring continuously.
- Add 3 cups boiling stock [can substitute Better Than Bouillon beef base], the garlic and the garlic, celery, parsley and bay leaf tied in a bundle.
- Cook and stir over medium heat until the mixture thickens. Add 3 more cups of hot beef stock.
- Cook over low heat, stirring occasionally, for 1 hour. Skim off the fat as it floats to the surface.
- Stir in the tomato puree and cook 10 minutes. Strain through a fine sieve.
- Add the remaining 2 cups of hot stock and cook slowly over low heat for 1 hour. Skim as needed. At this point, the sauce should be reduced to about 4 cups. Strain and cool again.
- Store, covered in the refrigerator. Use within 8-9 days
- Can substitute pork fat for beef fat.
- For glace de viande: bring 4 quarts veal broth [can substitute chicken broth] into a heavy pot or Dutch oven and bring to boil over a low heat and then simmer for 2 hours until only about 1 quart of broth remains. Strain broth into a small saucepan and continue to simmer over low heat until the liquid remaining in the saucepan is brown in color and of a syrupy consistency. Strain into a bowl or jar and refrigerate to use as needed.
Nutrition Facts : Calories 156.7, Fat 8.7, SaturatedFat 4.3, Cholesterol 9.3, Sodium 16.1, Carbohydrate 9.5, Fiber 1.1, Sugar 2.4, Protein 1.6
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