Demi-Glace Made with Veal and Beef Stock

Roast the bones for half an hour.

Brush the bones with passata, add mirepoix vegetables, and roast again.

Cover with water, add herbs, and simmer for about 15 hours in the laundry on an induction hotplate to avoid filling the house with aroma.

Strain off the solids and reduce the liquid again for a few hours until it reduces to about 500ml from 10L of water.

Note that only about a tablespoon is needed per person per serve, and it can be stored in the fridge or freezer for later use in gravies and sauces.