Demi-glace with wine
Beef bones give this sauce collagen and deep savory flavor, while long reduction makes it thick without flour. Vegetables and wine add minerals, acidity, and depth. It is a concentrated keto sauce for meat dishes.
Roast beef marrow bones (1300 g), carrot (280 g), and onion (250 g) at 220 C for 30 minutes. Transfer everything to a pot, add celery stalk (50 g), water (6 l), bay leaf (3 g), tomatoes in their own juice (200 g), and simmer for 6 hours, skimming when needed.
Strain the stock, press the soft vegetables through a sieve, and return the puree to a saucepan. Add dry red wine (200 g) and reduce the sauce until thick and concentrated, to about 500 ml.
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