INGREDIENTS

• a couple of kilograms of beef bones, could be with a small amount of meat;
• 1 onion of medium size;
• 1 medium sized carrot;
• 120 g. leek;
• 120 g. of celery;
• 100 ml. red dry wine;
• 100 g. of pork skin;
• 5-6 garlic cloves;
• 2-3 tomatoes;
• 1 tbsp. tomato paste;
• salt, pepper, dry thyme.

METHOD

Preheating the oven to 190 ° C, sprinkle a baking sheet with vegetable oil and put the beef bones on it. Roast the bones until brown. In a frying pan without oil, fry one onion, cut in half, until black. Drain the liquid into the pan after the bones and add the butter. Now we add the tomato paste and fry the pre-chopped vegetables - carrots, celery and onions until golden brown. We spread the bones and all the vegetables in one pan and add 2-3 liters of hot water. We boil the water over low heat for 5-6 hours, and the sauce acquires a bright brown color and a rich taste. Strain the mixture, add wine, salt, pepper and thyme. Bring to readiness for 20 minutes, remove from heat. After cooling, remove all fat from above. Our broth is ready. By adding flour fried in butter and fried vegetables, mushrooms and bacon and simmering for another 2 hours, and then straining, we get Espanyol sauce. Having boiled Espanyol twice, we get Demiglas sauce. Well, by boiling the primary broth itself 2-3 times, we will get just Demiglas.