How to make demiglas sauce

1. Place the bones on a baking sheet, sprinkle with half of the vegetable oil, mix everything lightly with your hands.
2. Peel the carrots and onions. Cut the carrots into pucks, onions into large pieces. Mix them well with the remaining butter and tomato paste. Place them on a separate baking sheet covered with parchment.
3. Bake bones and vegetables for 2 hours at 200 degrees Celsius.
4. Put the baked bones and vegetables in a large saucepan.
5. Fill the contents of the pan with cold water so that everything is covered with it.
6. Add parsley, thyme, celery and black pepper.
7. Fill the baking tray on which the bones were baked with hot water, mix the contents and also drain into a saucepan.
8. Cook bones and vegetables with seasonings on the lowest heat for 8 hours.
9. Time has passed - lay out the bones, strain the broth through a sieve.
10. With a spoon, remove the fat from the surface of the resulting concentrated broth. Do not pour it out - it can be used for culinary purposes, only store in the refrigerator.
11. Strain the broth again and pour it into the pan again.
12. Put the pan on high heat, evaporate it for 1.5 hours. The broth should darken and become thick.
13.Put the sauce in the refrigerator for a few hours, after which it can be used by adding it to various dishes.

Keep the sauce in the refrigerator.

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