Ingredients
DEMI-GLACE
- 3 tablespoons vegetable oil
- 3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones)
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk with leaves, chopped
- 12 cups cold water, divided
- 2 teaspoons tomato paste
- 2 fresh parsley sprigs
- 2 fresh thyme sprigs
- 1/4 teaspoon black peppercorns
- 2 cups dry red wine
BURGERS
- 2 cups water
- 1 1/2 ounces dried porcini mushrooms,*broken into 1/2-inch pieces
- 3 pounds ground sirloin
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 tablespoons (1/4 stick) chilled unsalted butter
- 6 4-inch square or round sourdough rolls, halved horizontally
- Fresh arugula
- Olive oil
- 6 1/4-inch-thick slices Gorgonzola cheese
Description
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