Demi-glace

I have started the demi-glace process. It is not too bad so far. I started by roasting the veal and beef bones in the oven along with some aromatics, then putting them in the giant stock pot and adding the de-glazed roasting pan juices along with ten quarts of water and some more aromatics. It is simmering on the stove right now, as it has been for the past five hours. This is a brown sauce, otherwise known to most of us as a beef stock.

Tomorrow afternoon I will take the brown sauce and make a Sauce Espaniole. Then that will be added to more brown sauce and reduced even further. This ten quarts of water will eventually become two cups of demi-glace. After I simmer and simmer and simmer for TWENTY-FIVE FREAKING HOURS. It really doesn't require that much attention, just time. And right now the main problem with that is that I started it so late in the day that I will have to stay awake until eleven o'clock to finish only the first step. Oh, I can hear my daughter Meagan now, "Ooooo eleven o'oclock, how will you manage it." I'm old. And tired. It's winter and it's cold. That makes me sleepy. But, I must finish my sauce, I must fiinish my sauce....yawn......