BEEF STOCK, DEMI

Place bones in roasting pan in 400°F oven for 30-45 minutes. Remove and place browned bones and drippings into a stock pot. Cover bones with cold water. Bring to boil and reduce to simmer for 1 1/2 hours. Remove bones and place stock back onto medium heat and simmer for another 4 hours to reduce and concentrate the flavor. Remove from heat and cool uncovered completely in shallow metal pan or bowl. Fat will rise to top when cold and stock, now demi is reduced by half and will be gelled. Remove all the fat and discard it.

Use as directed to make a butter sauce.