Ingredients:

  • 4 lbs beef bones (knuckles, shanks, femurs)
  • 2 tbsp vegetable oil
  • 2 large yellow onions, roughly chopped
  • 2 large carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 1 tbsp tomato paste
  • 1 tsp black peppercorns, crushed
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 gallon cold water
  • 1/2 cup dry red wine (optional, for deglazing)
  • 1/4 cup dry sherry or Madeira wine (optional, for extra depth)
  • (Optional) 1 tbsp unsalted butter

Instructions:

  1. Preheat oven to 400°F (200°C). Toss bones with vegetable oil and spread in a single layer in the roasting pan. Roast until deeply browned, flipping halfway through (about 45-60 minutes).
  2. While the bones are roasting, sauté the onions, carrots, and celery in the stockpot until softened and lightly browned (about 10-15 minutes). Add garlic and tomato paste, and cook for another 2 minutes.
  3. Remove bones from the roasting pan. If using wine, deglaze the roasting pan with red wine, scraping up any browned bits (fond). Add this to the stockpot.
  4. Add the roasted bones to the stockpot with the vegetables. Add the peppercorns, bay leaf, and thyme. Cover with cold water. Bring to a simmer over medium-high heat, then immediately reduce heat to low.
  5. Simmer, uncovered, for at least 8 hours, or up to 12 hours. Skim off any foam or impurities that rise to the surface periodically.
  6. Carefully strain the stock through a fine-mesh sieve or cheesecloth-lined colander. Discard the solids.
  7. Let the stock cool slightly, then use a fat separator or refrigerate overnight and skim off the solidified fat from the surface.
  8. Return the defatted stock to a clean stockpot. Bring to a simmer over medium heat. Reduce the stock until it coats the back of a spoon and has a glossy, syrupy consistency (this can take several hours). Add sherry if using, during the last hour of reduction.
  9. Swirl in a tablespoon of butter for extra richness, if desired.
  10. Cool completely and store in airtight containers in the refrigerator for up to a week or in the freezer for several months. Enjoy your homemade demi glace!