Chez Eddy Demi-Glace - Low Carb Low Fat - cooking recipe

Ingredients

10 lbs veal bones or 10 lbs beef bones
2 large onions, quartered
2 medium carrots, quartered
2 small leeks, white part only, split lengthwise in half and rinsed carefully
2 stalks celery, cut into 2 inch pieces
6 medium tomatoes, whole
24 springs parsley
2 garlic cloves
2 teaspoons whole black peppercorns
1 teaspoon dried thyme
1 cup hot water
16 cups water
1/2 cup red wine
1/2 teaspoon tomato paste

Preparation

Preheat the oven to 450 degrees F and roast the bones in a shallow roasting pan, turning occasionally until they begin to brown, about 1 hour.
Add onions, carrots, leeks, and celery and continue to roast for another 45 minutes. The bones should be dark golden color at this stage.
Drain off the fat and with a slotted spoon, transfer the bones and the vegetables to a large stockpot. Degraze the roasting pan by adding 1 C hot water to pan and stirring to dissolve cooking juices and pour this into the stockpot.
Add tomatoes, parsley, garlic, peppercorns, thyme and 16 C water.
Bring to boil and reduce the heat so that the liquid simmers. Skim off the foam as it collects on the surface. Cook uncovered until the liquid is reduced to half, approximately 4 to 6 hours.
Strain the stock through a fine sieve with several layers of cheesecloth. Discard the solids. Wash the stockpot and return the liquid to the stockpot.
Add wine and tomato paste to the strained liquid. Return to a boil then reduce to simmer for 3-4 hours until liquid is again reduced in half. Occasionally remove any scum.
Refrigerate until fat rises to the surface and hardens and skim off the solidified fat and discard.