Demi-Glace.... What'S All The Fuss?

• 4 pounds beef bones
• 1/2 pound veal trimmings
• 1 onion coarsely chopped
• 2 carrots peeled and coarsely chopped
• 1 leek washed and cut into 1/2 inch chunks
• 1 tablespoon tomato paste
• 2 bay leaves
• 3 parsley sprigs
• 1/4 teaspoon black peppercorns
• 2 1/2 quarts cold water
• 3 parsley springs
• 3 celery leaves
• 1 sprig thyme
• 1/4 teaspoon black peppercorns
• 1 bay leaf
• 4 tablespoons unsalted butter
• 2 onions medium, sliced
• 3 carrots peeled and diced
• 3 stalks celery diced
• 1 cup all purpose flour
• 3 tablespoons tomato paste
• 4 cups beef stock
• salt
• freshly ground black pepper
• 1 cup brown sauce
• 1 cup beef stock
• salt
• freshly ground black pepper

1. Preheat oven to 400 degrees.
2. Place beef bones, veal trimmings and onion in a roasting pan and roast uncovered for 1 hour or until bones are golden brown.
3. Transfer to a stockpot. Add remaining ingredients and pour in enough water to cover completely. Bring to a boil, uncovered, over medium heat. Reduce heat to low and simmer for 8 to 10 hours. Set aside and let cool.
4. Strain through a fine sieve lined with several layers of cheesecloth.
5. Use immediately or freeze it in small containers and use as needed. Makes 2 quarts.
6. Directions for Brown Sauce:
7. Prepare bouquet garni by wrapping parsley, celery, thyme, peppercorns and bay leaf inside a piece of cheesecloth and tying it with kitchen string.
8. In a medium saucepan over high heat, melt butter. Add onion, carrot and celery and saute for 15 minutes until vegetables are golden brown.
9. Reduce heat to low and add flour, stirring continuously until flour turns brown. Add tomato paste and cook for another 2 minutes.
10. Gradually whisk in stock, add the bouquet garni and adjust seasoning with salt and pepper. Bring to a boil, regularly skimming off froth that rises to the surface. Simmer for about 45 minutes, until the sauce has reduced by half.

beef bones, veal, onion, carrots, tomato paste, bay leaves, parsley, black peppercorns, cold water, parsley springs, celery, thyme, black peppercorns, bay leaf, unsalted butter, onions, carrots, celery, flour, tomato paste, beef stock, salt, freshly ground black pepper, brown sauce, beef stock, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Demi-Glace____-What_s-All-The-Fuss_-1655024 (may not work)