Bone Broth Demi-Glace

A rich, glossy demi-glace made by reducing BC grass-fed bone broth with red wine. Freeze in ice cube trays for instant flavour bombs. Prep Time: 5 min | Cook Time: 1 hr | Serves: Makes ~1 cup (16 portions) The Story Demi-glace is the foundation of classical French cooking — and it used to take days to make. Starting with NourishYourself bone broth cuts that down to about an hour, giving you a glossy, intensely flavoured sauce base you can freeze and use all year. Ingredients 1L NourishYourself Beef Bone Broth 250ml dry red wine 2 shallots, halved 2 cloves garlic, smashed 1 sprig fresh thyme 1 bay leaf 1 tsp black peppercorns 1 tbsp tomato paste Method Combine all ingredients in a wide, heavy saucepan. Bring to a boil. Reduce heat to a steady simmer. Cook uncovered, skimming occasionally, for 45–60 minutes until reduced by 75% — you should have about 1 cup of deeply glossy liquid. Strain through a fine sieve. Taste — it should be intensely savoury, slightly syrupy, and coat a spoon. Cool completely. Pour into an ice cube tray and freeze. Use 1–2 cubes to instantly enrich pan sauces, gravies, soups, or braises. Storage: Keeps 1 week refrigerated, 3 months frozen. Why This Works The natural gelatin in NourishYourself bone broth means your demi-glace will set firm in the fridge — a sign of exceptional collagen content and the mark of a truly great broth.

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