Beef demi-glace is a culinary product used in French cuisine.

It is obtained by reducing a beef broth for a long period of time.

This concentrated process creates a thick, gelatinous liquid with an intense and rich meat flavor.

Beef demi-glace is used as a base for sauces and stews, and can be added to meat, poultry, or vegetable dishes to enhance their flavor.

It is highly appreciated by chefs and lovers of gourmet cooking for its complexity and ability to elevate the taste of dishes.

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