Demigloss
Ingredients: Chicken wings, Bony beef parts (oxtail, etc.), Oil, Aromatic vegetables (carrots, celery, onion), Tomato paste · 1440 min cook time · 150kcal · ~₩28,200
Ingredients
1kg Chicken wings, 1kg Bony beef parts (oxtail, etc.), 2큰술 Oil, 500g Aromatic vegetables (carrots, celery, onion), 100g Tomato paste, 50g Flour, 5l Water
Instructions
1. Lightly oil chicken wings and bony beef parts, then place them on a grill with aromatic vegetables.
2. Brown the meat and vegetables on the grill over moderate heat for about 45 minutes, turning occasionally to ensure even browning and prevent burning.
3. While meat is browning, spread a thin layer of tomato paste and flour on the bottom of a large disposable aluminum tray.
4. Once meat and vegetables are sufficiently browned, transfer them to the aluminum tray on top of the tomato paste and flour. Discard any super burned pieces.
5. Place the tray back on the grill and dry-brown the tomato paste and flour on the bottom for a few minutes, poking through to ensure nothing burns.
6. Fill the tray most of the way with water, remembering that water expands when heated. Cover with foil to minimize evaporation.
7. Set the grill to a gentle simmer. If using a gas grill, turn one burner to high and the others off to maintain a steady temperature and prevent wind from blowing out low flames. Simmer for at least 24 hours, topping off water as needed.
8. After simmering, strain out the bulk of the solids. Press the solids to extract any remaining liquid.
9. Cool the liquid down as fast as possible by placing the bowl in a sink filled with water and ice cubes, stirring to promote heat exchange.
10. Refrigerate the cooled liquid overnight to allow the fat to solidify on top.
11. Scrape off the solidified fat from the surface.
12. Reduce the liquid on the grill (or stovetop) by about half, or until it reaches a semi-glaze texture.
13. For immediate use, ladle some demigloss into a pan with shallots and red wine reduction, season, and reduce to an all-the-way glaze. Finish with butter.
14. Pour the remaining demigloss into ice cube trays and freeze for future use. To remove frozen cubes, dip the tray in warm water briefly.
Source: Watch the original video