Recipe detail

Beef Demi-glace sauce 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

In the GN Vision Bake, we roast roughly chopped vegetables (we only wash them, scrub with a brush, but do not peel) and the bones until golden brown in the first step of the program along with the seasoning.

In a pan, we sauté tomato paste, deglaze with wine, add water and let it simmer.
The base prepared this way is poured into a GN 250mm deep, we add the roasted bones with the vegetables and cook during the second step of the program.

Then we strain the broth and reduce it to a saucy consistency.

Recommended accessories

Vision Bake

Vision Bake

GN container Stainless steel full

GN container Stainless steel full