Beef Roast Sauce Demi-Glace From Pressure Cooker

Heat the fat in a rectangular frying pan with a thick bottom, add the bones, let them brown slowly – preferably in the oven – stirring frequently in between and deglaze with a splash of white wine.

Once the bones are golden brown, add the bacon, bacon rinds and beef coarsely chopped and continue roasting until the ingredients turn brown.

Add the root vegetables and continue roasting, then fry the onions until golden, dust with flour, roast well, add the tomato paste and let it color as well.

Deglaze with the white wine and add about 250 ml of water, add the bouquet garni, as well as salt and peppercorns, bring the whole to a boil and simmer slowly in the frying pan.

Then transfer to the pressure cooker and cook with the lid closed for 1/2 hour.

At the end of the cooking process, the sauce should yield 1 l. At the end season the sauce, strain through the pointed sieve (the root vegetables should not be pressed through!). Stir the rest of the white wine with corn starch and use it to thicken the sauce.

The sauce should be smooth and shiny, a nice rich brown color with a slight reddish tinge.

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