Beef Demi-Glace--what to do with it?

[ducklite]

I'm making a beef roast. I'm sitting here with a jar of beef demi-glace thinking that somehow it might work with the roast, but I have NO idea what to do with it. I have no shallots or mushrooms on hand. I have red wine of varying types, jarred garlic, a white onion. I have no cream.

And I'm not in the mood to spend 45 minutes making some sort of fancy reduction.

Help!?!?!?

Anne

 

[mbb]

.... a jar of beef demi-glace ....

Not even sure what that is
Must be a lost in translation US-Canada thing

Wish I could help - the roast sounds good though!!

 

[Disneyaholic]

The demi-glace actually eliminates the need to make a reduction. A couple of things you can try might be to mix some with the pan juices and some red wine for a very flavorful "au jus" type gravy. Or use a little flour and the above to make a more traditional gravy. The description of demi-glace from the Williams-Sonoma catalog gives a few more ideas:

"The foundation of many classic French sauces, demi-glace is a superconcentrated reduction of stocks and seasonings. With our rich and concentrated demi-glace, home cooks can swiftly create dishes with remarkable depth of flavor. A little goes a long way – just a spoonful or two does wonders for risotto, sautéed mushrooms, stews, sauces and gravies. Each is made from premium natural ingredients, including stock and aromatics, and simmered for more than 20 hours to achieve its rich taste and intense color. Recipes included. Demi-glace keeps 6 months opened, refrigerated."

Good luck -- let us know how you used it -- although you've probably already finished your dinner at this point.

 

[ducklite]

There really weren't any pan drippings. We ended up eating the beef plain, but there is enough left for at least two more meals. I'm thinking about getting some shallots in the grocery today and mixing the demi-glace with them and some red wine and maybe a little garlic and having it to put over the beef tomorrow night.

Anne

 

[MazdaUK]

Sounds like its a concentrated bouillon - does it have instructions on the side? We get a liquid stock here called "Touch of taste" and you use one tablespoon instead of a stock cube. I'd taste it before you pour the lot in as it might be a bit strong.