Restaurant quality Beef Demi Glace

Preparation: A restaurant-worthy beef demi glace. Mix 1/2 cup water with 5 tablespoons cornstarch or another thickening agent and set to the side. Bring 3 1/2 cups of beef stock to a boil on the stove. Add the cornstarch mixture, stirring the liquid quickly as you add the starch. Simmer the stock over low heat until the liquid reduces and thickens into a dark colored sauce. Traditional French recipes call for beef bones covered with herbs and stock and slowly braised in a low-heat oven. Homemade beef demi glace keeps in the freezer for several months. Remove the mixture from the heat and let sit on a counter until the liquid reaches room temperature. Pour the liquid into clean ice cube trays, placing an even amount in each one. Freeze the trays until the demi glace is completely frozen. Store the frozen cubes in a plastic storage bag. Uses Beef demi glace adds a rich flavor to any meat dish. For gravy and sauces, add one frozen demi glace cube and let the liquid slowly melt into the dish. If you are using fresh demi glace, add a few tablespoons to the sauce. French dishes, such as beef bourguignon, also use demi glace. The liquid imparts more of a natural beef flavor into the dish than regular beef stock. The mixture also adds richness to a hot soup dish