Demi-glace

Instructions

1. Preheat the oven to 220 °C and roast the bones and trimmings for 30 minutes until they are well browned.
2. Add the carrot, onion and celery cut into pieces and let them colour for 10 minutes.
3. Add the tomato paste and let it caramelise for a few minutes.
4. Transfer everything to a large saucepan, cover with water and deglaze the roasting tin with the red wine.
5. Add the bouquet garni and the peppercorns, then simmer uncovered for 3 hours, skimming regularly.
6. Strain the stock, return it to the heat and reduce it by half.
7. Thicken with the flour mixed with a little cold water and let it cook for 5 minutes while stirring.