• 5 Lbs Standard Mirepoix Carottes, onions, celery
• 1 Liter Good red wine
• 5 Liter Demi Glace
• 16 plum tomatoes chopped (Cans or fresh)
• 1 Tbsp Sugar Sugar
• 2 Tbsp Tomato puree
• 1 Lbs beef trimmings

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• Veal Bones
• Carrots, Onions Celery, Wash, cut in Mirepoix style
• Garlic half whole bulb
• Tomato paste, parsley stems,
• Dried Thyme, Marjoram, whole black Peppers
• Water or Remoulage , Red Wine

Preparations

• Roast the bones at 350 F until golden brown
• Add the mirepoix and herbs, bake until well roasted
• Add the tomato paste, continue to roast,
• Deglaze with red wine, reduce by half
• Give bones and veggies into LG pot. Add all the other ingredients.
• Fill with Remoulageor water
• Bring to boil, simmer for 48 hours.
• Strain and reduce by half

You can make a quick sauce you if you in a home type environment

Cook your steak in a pan as usual. Remove the Steak and excess oil. Add some red wine to deglace to steak residue. Add some demi glace reduce by half and finish with some heavy cream,

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