Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats)

In a large saucepan, bring stock to a boil.

Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).

It has reduced to demi-glace if it thoroughly coats the back of the spoon.

*It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.

**In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.