Store Bought Beef Au Jus Hyvee

Nutrition Facts (per serving)
69	Calories
4g	Fat
8g	Carbs
3g	Protein

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Nutrition Facts
Servings: 8
Corporeality per serving
Calories	69
% Daily Value*
Full Fat 4g	4%
Saturated Fat 2g	11%
Cholesterol 8mg	3%
Sodium 358mg	16%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	5%
Total Sugars 1g
Protein 3g
Vitamin C 6mg	32%
Calcium 34mg	3%
Iron 1mg	6%
Potassium 144mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. two,000 calories a twenty-four hours is used for general nutrition communication.

(Nutrition information is calculated using an ingredient database and should be considered an approximate.)

A traditional demi-slippery recipe is fabricated by combining a mixture of half bones brownish sauce and one-half brownish stock (such as beef stock) and then simmering until it'south reduced past half. In this shortcut recipe, instead of making the stock from scratch, store-bought stock or broth is used. It won't have the same body every bit a homemade demi-glace, but information technology volition salve you lot most eight hours.

Demi-glace is an astonishing sauce to serve with red meats such every bit roasts and grilled steaks. The simply difficult matter nearly it is that making it from scratch can exist quite time-consuming. Purists might enhance their eyebrows at using store-bought beef stock. Merely the reality is that if something is also hard to make, you're probably not going to make it. And that's a shame because everyone should be able to enjoy the deep, rich flavor of demi-slippery.

For this shortcut demi-glace substitute, use the all-time quality stock or broth you tin can find and stick to the depression-sodium or fifty-fifty no-common salt varieties. The process of reducing the stock concentrates the saltiness, and you don't want your finished sauce to gustation like a common salt lick.

You will besides demand some cheesecloth to strain the sauce and make the sachet d'épices (which is only a French style of saying a little sachet of herbs and spices), too as some cooking twine to necktie it into a parcel.

Click Play to Run across This Demi-Glace Recipe Come Together

"If you lot're looking for an like shooting fish in a barrel-to-follow recipe for homemade demi-glace that doesn't have a adept portion of your hard-earned Saturday, this one's for you! It uses store-bought beef stock, cutting out a huge clamper of fourth dimension, and provides clear instructions for sautéing the mirepoix and creating a roux. You lot need cheesecloth, and so accept it handy." —Victoria Heydt

For the Sachet d'Épices:

• ane stale bay leaf

• 1 teaspoon stale thyme

• 6 to 8 fresh parsley stems

• 8 to 10 whole peppercorns

For the Sauce:

• 2 tablespoons (or 1 ounce) clarified butter

• 1/two cup chopped yellowish onions

• ane/4 cup chopped celery

• 1/4 cup chopped carrots

• 1/4 cup all-purpose flour

• 5 cups low-sodium beefiness stock, divided

• Kosher salt, to gustation

1. Get together the ingredients.

   The Spruce / Ali Redmond

2. Place the bay foliage, thyme, parsley stems, and peppercorns on a square of cheesecloth.

   The Bandbox / Ali Redmond

3. Tie information technology upwards into a bundle with cooking twine to create the sachet d'épices.

   The Spruce / Ali Redmond

4. In a heavy-bottomed pot over medium heat, heat the butter and add together the chopped onions, celery, and carrots. Sauté for a couple of minutes, until the onions are partially translucent.

   The Spruce / Ali Redmond

5. Sprinkle in the flour and stir to form a paste. Melt for about 3 minutes, stirring frequently until the flour is lightly browned, but by no ways burned.

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6. Whisk in 3 cups of the beef stock.

   The Spruce / Ali Redmond

7. Bring to a boil over medium-loftier oestrus. Then lower the estrus to a simmer, add the sachet, and reduce for well-nigh xx minutes, or until the full book has reduced by about a tertiary.

   The Bandbox / Ali Redmond

8. Remove the pan from the heat and retrieve the sachet (set up information technology aside). Carefully cascade the sauce through a wire mesh strainer lined with a piece of cheesecloth and use a spoon to gently push button the sauce from the remnants of the mirepoix (the sautéed vegetables).

   The Spruce / Ali Redmond

9. Render the sauce to the pan, stir in the remaining two cups of stock, and render the sachet to the pot.

   The Bandbox / Ali Redmond

10. Bring the pot dorsum to a boil and then lower the heat to a simmer. Simmer for about 50 minutes or until the sauce has reduced past half.

    The Spruce / Ali Redmond

11. Discard the sachet. Strain the sauce through a fresh piece of cheesecloth.

    The Spruce / Ali Redmond

12. If using the demi-slippery equally is for a dish, flavor to gustation with kosher salt. When adding it to another sauce recipe, wait to flavour that sauce until the very cease.

    The Spruce / Ali Redmond

How to Store and Freeze

Keeping demi-glace on hand ensures you lot'll always have some to use in your culinary endeavors.

Demi-glace will keep in the refrigerator for up to two weeks when stored in a sealed container.

You can also freeze it for 3 or four months.

Unlike classic demi-glace, this recipe volition not fix into a gel when chilled (store-bought stock doesn't contain the gelatin of homemade stock made with bones). Since you can't use the typical method of freezing demi-slippery, freeze this sauce in water ice cube trays, and then transfer it to freezer numberless. Take out every bit many as you demand for whatever given recipe and thaw.

How to Use

In addition to standing on its own as a sauce for steak, roast beef, or pork chops, you can utilize a lilliputian demi-slippery to add season to stews, soups, and stir-fries. It'southward also the base for myriad sauces:

• Add some cherry-red wine and reduce it for a chip, and you have a archetype red wine sauce.
• Use the demi-glace to brand a port wine sauce by combining it with the fortified wine and butter.
• For a traditional mushroom sauce, demi-glace is cooked with mushrooms, shallots, and sherry.

What'southward the Divergence Between Demi-Glace and Stock?

Stock or broth is much more than watery than demi slippery, which is a concentrated stock. All demi glaces have stock elements to them—unremarkably those made from scratch—just non all stocks are demi glace. You can substitute demi slippery for stock if you lot accept some of this shortcut stock stored in the freezer, but you lot'll need to dilute information technology with either more shop-bought stock or h2o.

Is Demi Glace the Aforementioned as Gravy?

Though both can exist fabricated from meat and tend to be rich, savory and flavorful, gravy is typically made from pan drippings forth with stock and/or wine forth with flour or cornstarch to thicken information technology. A demi glace is a much longer, more involved process typically (with the exception of our recipe hither): it's a reduced espagnole sauce typically comprised of cooked downwards vegetables, tomato puree, a meat stock (veal, beefiness or craven), and wine.

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Source: https://www.thespruceeats.com/shortcut-recipe-for-demi-glace-996076

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