Veal Demi‐Glace

Ingredients -

2 tbsp Oil
1/2 cup Onions 
1/2 cup Carrots 
1/2 cup Celery 
1/2 cup Red wine 
1/2 cup Tomato paste 
2 liters Brown veal
1/2 cup Thyme
2 pieces Bay leaves

Procedure -

Saute the onions, carrots and celery in the oil until deep rich brown.
Do not season as this sauce will be used for other applications.
Add the red wine and tomato paste and reduce until thick and syrupy
Add the stock and bring to a boil. Add the thyme and bay leaves. Reduce to a simmer.About 30 minutes.
Reduce by half, skim and de-grease during the cooking process. Strain the sauce.