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Black Lager Demi-Glace





Cook Time
30 mins

Chef Matt McTigue of El Tovar Dining Room at the Grand Canyon roasts and simmers bones for hours, then reduces the stock, to make his intensely flavorful beef demi-glace; we opted for a shortcut.

 3 oz beef demi-glace concentrate*
 1 tbsp minced shallot
 2 tbsp unsalted butter
 6 oz black lager, such as New Belgium 1554
 1 tbsp each cornstarch and cold water
 Kosher salt and freshly ground pepper
1

Following package directions, add water to 3 oz. beef demi-glace concentrate to make 1 1/2 cups.

2

In a medium saucepan over medium heat, cook 1 tbsp. minced shallot with 2 tbsp. unsalted butter, stirring occasionally, until translucent, 5 minutes. Add demi-glace and 6 oz. black lager. Bring to a boil, whisking.

3

In a small bowl, whisk 1 tbsp. each cornstarch and cold water; whisk into lager mixture, return to simmering, and cook about 1 minute. Season to taste with kosher salt and freshly ground pepper.

MAKE AHEAD Chilled, up to 1 day; reheat, stirring.

*Find Classic French Demi-Glace at well-stocked grocery stores and at morethangourmet.com ($5.25/1.5 oz.).