- 2 pounds [1 kg] veal or beef bones
- Cold water
- 1 pound [454 g] onions, peeled
- 1 pound [454 g] carrots, peeled
- 1 head garlic, peeled
- 1 pound [454 g] celery stalks
- 1/3 cup [80 mL] tomato paste
- 1 cup [250 mL] red wine
- 3 bay leaves
- 8 black peppercorns
- Pinch thyme
- Pinch chopped parsley
- Salt, to taste
- Crushed chili pepper, to taste
Thickening Ingredients
- 3 tablespoons [45 mL] butter or margarine
- 3 tablespoons [45 mL] all-purpose flour
- 1 cup [250 mL] hot water
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- Arrange veal or beef bones into a thick-bottom casserole.
- Pour in enough cold water to completely cover the bones; bring to a boil and then lower heat to a slow simmer.
- Skim broth.
- Add onions, carrots, garlic, celery stalks, tomato paste, red wine, bay leaves, black peppercorns, thyme, chopped parsley, salt and crushed chili pepper.
- Allow to reduce by about half, skimming broth regurlarly, for aproximately 4 to 5 hours.
- Strain broth through a sieve lined with cheesecloth, into a clean casserole; throw away bones and vegetables.
- Prepare thickening ingredients.
- Pour thickening mixture into strained broth; bring to a boil, whisking until thickened.
- Demi-glace should evenly coat the back of a spoon.
- Strain sauce if lumpy.
- Season to taste.
- Cool.
Thickener
- Into a small saucepan, melt butter or margarine over low heat.
- Whisk in flour; cook for 1 minute.
- Remove from heat, pour in hot water.
- Whisk until thick and smooth.
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