1 lb. beef or veal soup bones (traditionally veal bones)
2 tbsp. tomato paste
2 tbsp. olive oil or vegetable oil
2 medium sized yellow onions, untrimmed and quartered
4 to 6 celery stalks rinsed, untrimmed and cut into 1 1/2-inch pieces
4 medium sized carrots rinsed, untrimmed and cut into 1 1/2-inch pieces
2 whole garlic bulbs, untrimmed sliced in half
1 bunch of fresh parsley rinsed, cut in half
2 cups red wine or 1/2 cup balsamic vinegar
1 tsp. salt

Preheat oven to 350°F

In a large bowl, combine olive oil and tomato paste then add bones and toss or stir them in the mixture until bones are coated. Place coated bones on a parchment lined sheet pan and roast for an hour or up to two hours.

Meanwhile prep your vegetables and place to the side.

The bones are done roasting once they develop a dark brown color and pan juices begin to caramelize on the parchment. Transfer bones into your stock pot (do your best to transfer caramelized pan juices into stock pot).

Add all ingredients on top of bones and fill with water leaving one inch from of space from the top of the stock pot to allow for expansion.

Simmer for 24 hours. Strain the broth, allow to cool to near room temperature then cover and place in refrigerator. Place bones and vegetables back into stock pot, add water as previously instructed and simmer for another 24 hours.

Strain broth once again, this time discarding the bones and vegetables. Allow broth to cool to near room temperature. Cover and place in refrigerator overnight.

Next day skim the hardened fat off the top of the broth removing most if not all to the best of your ability and begin the reduction process.

Nearing completion be sure to reduce your heat because the sauce will scald if over reduced. This demi glace is done reducing once it coats the back of a spoon or reaches a somewhat thick viscosity This will reduce to about 1 1/2-quarts in volume. Pour into a 9x13-inch pan and allow to cool before placing into the refrigerator uncovered overnight.

If done right it should be like jello. Transfer to freezer bags or ice cube trays and place in freezer for future use.

Use in soups, stews, sauces and gravies like you would a beef bouillon. I like to sauté mushrooms, onions and garlic and add demi glaze with some beef stock to reach my desired viscosity, salted to taste. A superb accompaniment atop your favorite steak.

Submitted by: Ggregorio