• Bones, beef – 5lb
  • Bones, chicken – 5lb
  • Celery – 1/2 bunch
  • Carrot – 1kg
  • Onions – 2 medium
  • Bay leaf – 1 large
  • Garlic cloves – 4 each
  • Thyme – 1 pn
  • Puree, tomato – 1 can

Preparation Method:

Place the beef bones in a large roasting pan in the oven at 375 F until the bones are browned.

Cover with water and bring the mixture to a boil.

Keep covered with water for 8 to 10 hours, simmering over medium to low heat.

Strain, reserving liquid.

Put beef bones in a pot with the chicken bones, vegetables and seasonings.

Cover with water and cook4 to 5 hours. Skim off any fat during the simmering.

Strain. Reserve liquid.

Combine the second liquid with the first. Add tomato puree. Strain.

Reduce, simmering, until liquid will coat a spoon. Skim throughout the reduction.

Note: Reduction works best in a tall pot on low heat.

Refrigerate between steps to bring fat to the top and strain.

Leftover demi-glace may be frozen in ice cube trays for future use.