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5 pounds beef bones
Brown beef bones and boil. Keep covered with water for 8 to 10 hours. Strain, reserving liquid. Put beef bones in pot with chicken bones, vegetables and seasonings. Cover with water and cook 4 to 5 hours. Strain. Reserve liquid. Combine the second liquid with the first. Add tomato puree. Strain. Reduce until liquid will coat a spoon. Skim throughout reduction. Note: Reduction works best in a tall pot on low heat. Refrigerate between steps to bring fat to top and strain. Leftover demi-glace may be frozen in ice cube trays for future use.
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