Demi Glace Sauce デミグラスソース

Ingredients

• 30 g bread flour
• 30 g plain flour
• 1.5 tbsp olive oil
• 1 small onion chopped (or 90g)
• 1/2 carrot chopped (or 90g)
• 1 bunch celery chopped (or 90g)
• 100 g cherry tomato
• 1/4 cup olive oil
• 1 bottle Pasata sauce (700ml *1)
• 1 litre water
• 500 g ground beef
• 1.5 tbsp olive oil
• 375 ml red wine (*2)
• 2 bay leaves

Instructions

1. 1

   combine flours: Combine bread flour and plain flour in a small mixing bowl.

2. 2

   microwave flours: Microwave for 4 min on 500-600w taking the bowl out and stir in order to brown evenly. Set it aside.

3. 3

   cook onion, carrot and celery: Heat 1.5 tbsp olive oil in an instant pot and add onion, carrot and celery.

4. 4

   set instant pot "saute": Set the instant pot to "saute" for 30 min to brown the vegetables.*3

5. 5

   browne vegetables and add flour: When the vegetables are browned (at about 15-20 min in) add browned flour and 1/4 cup of olive oil.

6. 6

   add pasata sauce and water: Stir all constantly when all mixed well add pasata sauce and water.

7. 7

   cook ground beef: In a separate frying pan, heat 1.5 tbsp olive oil and cook ground beef.

8. 8

   add red wine: When the ground beef is cooked add red wine to the frying pan and bring it to boil.

9. 9

   place beef and wine into the instant pot: Turn the heat off and add the ground beef and red wine into the instant pot.

10. 10

    pressure cook: Put instant pot lid on and set pressure cooker for 30 min on high. *4

11. 11

    release the pressure: When the 30 min pressure cooker cycle end, release the pressure.

12. 12

    drain the liquid: Using a sieve, drain and separate the liquid sauce into a pot. Make sure all the liquid is squeezed out by pressing the solid against the sieve.

13. 13

    bring the sauce for simmer: Bring the sauce simmer over medium heat, and keep shimmering to reduce the sauce by half. *5

14. 14

    store: If it is not used straight away, divide it into 500ml batches in ziplock bags and refrigerate or freeze for later use.