Demi-glass sauce recipe

Put the chopped bone, chopped carrots, onions and peppercorns on a tray.

Roast in the oven at 180 degrees, stirring occasionally, until the bones are browned.

Add a coffee cup of flour and fry for another 10 minutes.

Take the tray out of the oven and put it on the stove and add a cup of apple cider vinegar.

After a few minutes, add 2 liters of water and boil the bones for a few more minutes.

Then transfer this ingredient from the tray to a large pot.

Add 4 more liters of water, tomato paste, salt and bay leaf and boil.

Then cover the pot and cook for 12 hours.

If the water in the pot is running low, add some more water.

At the end of the time, strain the halved broth into a smaller pot.

Small saucepan also boil without a lid.

Put it in the container you will take from the fire and store it.

Keep the sauce in the refrigerator to be used as needed.

Enjoy your meal.