Yield: 2 gallons.
2 lb. yellow onions, rough chopped
1 lb. carrots, peeled and rough chopped
1 lb. celery, rough chopped
1 bunch thyme
1 bunch parsley stems
10 bay leaves
25 black peppercorns
3 Tbsp. oil
1 cup tomato paste
2 qt. Burgundy
40 lb. veal bones, roasted
5 gallons cold water
10 apples, peeled and cored, 5 of them smoked
as needed, Certified Angus Beef® steaks
Saute mirepoix, herbs and peppercorns on medium-high heat in oil until golden brown. Add tomato paste and cook out acidity. Deglaze with wine.
Add bones and water; bring to a low simmer. Cook for 12 hours, skimming fat and impurities off the top often. Strain through chinois.
Add apples. Adjust consistency by reducing to demi glaze consistency. Strain again through chinois and serve with Certified Angus Beef® steaks.
