Beef Glaze / Brown Sauce
The brown sauce commonly serve with red meats has many variations and different quality of standards, just the name can be confusing, some people call it Jus, Gravy or Demi-glace, at Supreme Delish we call it Beef Glaze, most brown sauces it all served with meat dishes to give the meat dish moisture and more flavour, without the brown sauce the dish is can be dry and incompelet, some alternative can use compound butter or a light broth.
Supreme Delish Beef Glaze is developed to be an high quality original blend very similar to high-end resturant’s demi-glace taste and standard, traditionally it takes 2 days of making.
Beef Glaze is a new innovative sauce done under 12 hours, it also more versatile, able to use it in different cuisines, like Japanese, Modern Chinese, Italian, and Spanish.
Beef Glaze or Mary Sauce are both batch sauces, beef glaze makes around 5 to 8 liters per cook pending on your stock pot size, freeze it and use as you need, one batch can last for months, this is a game-changer sauce to elevate your home cooking to premium restaurant standards, the beef glaze has a smooth sticky coating texture, with medium body beef stock, when eating with meats, it add flavour and elevation with elegant notes of delicious fine beef bone broth and red wine butter, along with artisan aesthetic, the beef glaze boosts your meats to shine through to their optimal taste, is like dining at a white linen upmarket restaurant taste.
Note: when purchasing a stock pot, we recommend the size to be minimum of 19 litres or 20 quarts to 40L for best results.
Beef glaze sauces goes well with steaks, roast beef, lamb, pork and chicken, also great with braise dishes, is low in sugar and calories, very high in food status, good for long-term diet.
19 litre pot recipe, makes 6 to 8 litres of beef glaze
- Beef bones, large 8kg
- Shitake mushrooms 13 medium-sized
- Onions large 4
- Carrots large 4
- Celery 1/2 bunch
- Thyme fresh 1 bunch
- Garlic 3 heads
- Bay leaf 8
- Black peppercorn 2 tablespoons
- Water 11L around
- Tomato Paste 425g
- Dark Soy sauce 6 tablespoons
- Whiskershire Sauce 6 tablespoons
- Table Salt 1/2 tablespoon
- Castor Sugar 3 tablespoons
- After straining off the bones add
- 1000ml Red wine, Casket Cabernet Merlot medium body wine type of wine
- Dark soy 1 tablespoon
Simmer for 20 minutes to cook out the wine, lastly if you have reduced salt Vegemite or Marmite, add in.
- Vegemite reduced salt, calculate 0.5% of the stock and make a slurry and add to combine well, if is not reduced salt Vegemite, add 0.3% of the stock to taste, then is done as the batch sauce to freeze.
The sauce is yet thicken with cornflour yet, should taste slightly underseasoned, do not fully season the sauce at this stage.
Is much better to leave space for spice seasonings and other flavouring and salt to the finishing sauce when serving.
