- 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
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.