This recipe is not hard but it does require long slow simmer times, but sooooo worth it! | www.lakesidetable.com
After you've made yourself a big ol' pot of bone broth (recipe below), save it in an air tight container in the refrigerator for up to a week or freeze it for up to 3 months. To make the best demi glaze you've ever had, simply take 2 cups of this bone broth (no salt added) and reduce it down over a high heat in a sauce pan. Reducing is basically "restaurantese" for "boil the freaking tar out of something until you have less." You're going to get the broth boiling and then wet a basting brush (or BBQ brush) with the broth and incorporate the residue from the sides into the boiling broth. Do this until you have about 3/4 cup of broth. It should be pretty thick. Taste and add a little sea salt if needed. Whisk in 1 tablespoon of butter and pour over your steak. This glaze over this steak is life altering.