Recipe detail

Beef Demi glace drawn overnight

15. 12. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Beef

Cuisine: Czech

Download PDF Download BR2

Program steps

  • Preheating:
  • 255 °C

To view the entire table, move the table to the right.

Opečeme morkové kosti i se zeleninou

1
Hot air
100 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 230 °C
ventilator icon 100 %
ventilator icon 

Kosti nasypte do GN, zalijte vodou, vínem a vložte zpět.

2
Hot air
100 %
time icon Termination by time
time icon 16:00 hh:mm
probe icon 96 °C
ventilator icon 40 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
calf bone 3000 g
root vegetables 3000 g
onion 450 g
5 tbsp vegetable oil 100 g
wild spices 10 g
tomato puree 70 g
dry red wine 450 g
garlic 60 g
herbs 3 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 265.5 kJ
Carbohydrate 28.6 g
Fat 10.9 g
Protein 4.2 g
Water 0 g

Directions

On the GN Vision Bake, roast coarsely chopped vegetables (just wash them, scrub them with a brush, but do not peel them) and chopped bones to a golden brown color in the first step of the program and with spices.

Fry the tomato puree in a pan, cover with wine and water and cook.
Pour the base prepared in this way into a GN 250 mm high, add the roasted bones with vegetables and cook for the second step of the program.

Then strain the broth and reduce it to a sauce consistency.

Recommended accessories

Vision Bake

Vision Bake

GN container Stainless steel full

GN container Stainless steel full