When I think of demi-glace, I think of slow cooked, deeply flavored beef essence. That satiny quality that embellishes a pan seared, peppercorn crusted steak and enhances a velvety bordelaise sauce for your Christmas standing rib roast. Made with bones and water, some aromatics and veg…and time. Lots of time. That elusive commodity that we all find ourselves in deficit of. My solution? Cheater’s Demi-Glace.