I've been wanting to try to make demi-glace, but it seems so complicated that I don't think it's worth it.
Further - it seems unneccesarily complicated. Accoding to wikipedia, we should
combin[e] equal parts of veal stock and espagnole sauce [...] simmered and reduced by half.
Now, let's check what "espagnole sauce" is:
very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings
So... a roux, with veal stock, where you add pieces of bones, beef and vegetables.
Assuming we begin with bones, meat and vegetables:
- We first make a stock from two thirds of that.
- We then take the last third, add half of the stock to THAT (+roux).
- And finally we take the rest of the stock, and add the finished espagnole sauce to THAT.
What't the point of all these steps? I've checked videos, wikipedia and cookbooks - no one explains why one would need it - couldn't one just make a stock, reduce it, and thicken it with roux?