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Smoked Apple Demi Glaze for Beef

Smoked Apple Demi Glaze for Beef

Yield: 2 gallons.

2 lb. yellow onions, rough chopped

1 lb. carrots, peeled and rough chopped

1 lb. celery, rough chopped

1 bunch thyme

1 bunch parsley stems

10 bay leaves

25 black peppercorns

3 Tbsp. oil

1 cup tomato paste

2 qt. Burgundy

40 lb. veal bones, roasted

5 gallons cold water

10 apples, peeled and cored, 5 of them smoked

as needed, Certified Angus Beef® steaks

Saute mirepoix, herbs and peppercorns on medium-high heat in oil until golden brown. Add tomato paste and cook out acidity. Deglaze with wine.

Add bones and water; bring to a low simmer. Cook for 12 hours, skimming fat and impurities off the top often. Strain through chinois.

Add apples. Adjust consistency by reducing to demi glaze consistency. Strain again through chinois and serve with Certified Angus Beef® steaks.