Demiglace

Ingredients:

• 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.