Coarsely chop the vegetables and dice the onion roughly. Put a pot on high heat, add the vegetable oil and roast the bones until “golden” brown. Add the vegetable and roast for another 5 minutes. Stir in the tomato purée and let it also roast for 1-2 minutes.
Deglaze with the red wine and let it slightly boil down. Pour on with water, reduce to medium heat and let it gently simmer for at least one hour. The longer it simmers, the better the jus is going to taste. If needed pour on with extra water.
Strain the jus through a sieve, put it back on the heat and let it reduce to the wished consistency.
Enjoy and stay tuned!
250 g Beef cattle bones
250 g Root vegetables (carrots, leek, celeriac etc.)
1 tb tomato purée
1 tb Vegetable oil
200 ml Red wine