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STEP 1 - BEEF STOCK:.
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Preheat Oven to 425u00b0F
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Place beef bones in lightly oiled roasting pan and roast for 20 minutes.
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Add unpeeled chopped onion, unpeeled chopped carrots, and chopped celery stalks to bones in roasting pan after 20 minutes. Roast, stirring occasionally to prevent vegetables from burning, until bones are well browned (about another 30 minutes). Pour off fat.
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Remove roasted bones and vegetables to large stockpot.
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Add 1 cup water to roasting pan and deglaze, scraping up brown bits. Add to stock pot. Add additional cold water (6-8 Cups) to cover bones and vegetables.
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Slowly bring to boil. Reduce heat at once to simmer. Simmer partly covered 30 minutes.
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Skim off any foam that has accumulated and add Boquet Garni (Wrap 2 sprigs of thyme or 1 tablespoons dried thyme, 4 sprigs parsley, bay leaf, and 2 cloves in cheese cloth, tie off to make a pouch and add to stock).
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Continue simmering partly covered 6-8 hours. Add additional water to cover and skim foam off top as necessary.
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Strain, cool and refrigerate. You should have 6-7 cups stock. You will need about 5 and 3/4 cups for remainder of recipe. I refrigerate overnight and then continue with next step.
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STEP 2: SAUCE ESPAGNOLE (BROWN SAUCE).
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Skim off accumulated fat from your refrigerated Stock from Step 1 (fat will be on layer on top). Reserve 3 tablespoons fat.
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Melt 3 tablespoons reserved stock fat in saucepan over medium heat. Saute 1/4 cup chopped onion, 2 tablespoons chopped carrots, and 2 tablespoons chopped celery in fat until lightly browned.
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Add 3 tablespoons flour, stirring until browned.
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Add 3 peppercorns, 3/4 cup diced tomatoes (or tomato puree), 2 tablespoons chopped parsley. Stir.
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Add 3 Cups of your Stock from Step 1 (reserve rest in refrigerator for later steps). Increase heat to high, bring to boil, stirring, then reduce heat to simmer.
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Simmer uncovered about 2 hours until sauce is consistency of heavy cream (no thicker) and you have approximately 1.5 to 2 Cups sauce. Skim foam occasionally from top.
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Strain through fine mesh strainer and cool. You can stop and refrigerate overnight (or up to two-three days) at this point or continue on to Step 3 after it has cooled. I usually refrigerate overnight.
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STEP 3: DEMI-GLACE.
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Remove any fat that has accumulated on top of your Brown Sauce from Step 2.
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Add 1.5 Cups brown sauce, 1.5 Cups reserved beef stock from Step 1 (still reserve remaining for final step), and 1/4 Cups chopped mushrooms to a saucepan.
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Bring to simmer, and simmer uncovered about two hours until reduced by half. Skim any foam or fat that rises to top as needed.
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Strain through fine mesh sieve. Stir in 1/4 Cup dry red wine or Madeira.
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Again at this point you can cool and refrigerate until ready to make final Marchand de Vin.
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STEP 4: MARCHAND DE VIN.
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I do this final step while meat is roasting.
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Melt two tablespoons butter over medium heat.
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Add 1 Cup thinly sliced mushrooms. Cook stirring for three minutes.
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Add 3/4 Cup reserved beef stock from Step 1 (heated) and 3/4 Cup dry red wine or Madeira. Simmer 10 minutes.
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Add 1 and 1/2 Cup Demi-Glace sauce from Step 3. Simmer until reduced by about one-third about 30 minutes. Season with salt and pepper and keep warm until ready to serve.
