1. In a large saucepan, bring stock to a boil. 2. Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers). 3. It has reduced to demi-glace if it thoroughly coats the back of the spoon. 4. *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way. 5. **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace. ---------------------------------------------------------------------------
Ingredients
