Classic French Demi-Glace from Roasted Beef Bones

What you need

• 2 kg (4 1/2 lb) beef bones, knuckle, neck or marrow bones, cut small
• 150 g (5 oz) onion, unpeeled, cut into large chunks
• 100 g (3 1/2 oz) carrot, cut into large chunks
• 100 g (3 1/2 oz) celery, cut into large chunks
• 50 g (3 tbsp) tomato paste
• 250 ml (1 cup) dry red wine
• 3 l (3 quarts) cold water
• 2 leaves bay leaves
• 4 sprigs thyme
• 10 black peppercorns
• 30 g (2 tbsp) butter
• 30 g (3 tbsp) all-purpose flour
• salt, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F).

2. 2

   Spread the bones in a large roasting tin. Roast until deeply browned, 45-60 min, turning them once halfway.

3. 3

   Add the onion, carrot and celery to the tin and spoon the tomato paste over everything. Roast until the vegetables are browned and the paste has darkened to brick red, 30 min.

4. 4

   Move the bones and vegetables to a large stockpot. Set the tin over medium heat, pour in the wine and scrape up the browned bits for 2 min, then add it all to the pot.

5. 5

   Add the water, bay leaves, thyme and peppercorns. Bring slowly to a bare simmer and skim off the foam that rises.

6. 6

   Simmer gently, uncovered, for 5 hours. Skim now and then and top up with hot water whenever the bones poke above the surface.

7. 7

   Strain through a fine sieve into a clean saucepan without pressing on the solids. You should have about 2 l (2 quarts) of stock.

8. 8

   Melt the butter in a small pan over medium-low heat, stir in the flour and cook, stirring, until the paste turns light brown and smells nutty, 6-8 min.

9. 9

   Whisk a ladle of warm stock into the paste until smooth, then stir it back into the saucepan.

10. 10

    Simmer over medium heat, skimming, until reduced to about 500 ml (2 cups) and glossy enough to coat the back of a spoon, 50-60 min.

11. 11

    Season with salt and strain once more through a fine sieve. Serve hot with steak or roast meat, or cool and refrigerate up to 4 days.

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