Demi-Glace Or Semi-Demi-Glace (Simple Reduction And 2 Cheats) - cooking recipe

Ingredients

2 quarts homemade beef stock
2 tablespoons red wine (optional)

Preparation

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 consomme 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.