120 min prep time
Yields 1 Cup
2 quarts homemade or store bought beef stock
2 tbsp. red wine
1. Bring stock and red wine to a boil in a medium pot over high heat. Reduce the heat to low and simmer for 1-2 hours until stock has reduced to 1-2 cups.
2. It has reduced to demi-glace if it thoroughly coats the back of the spoon.