The original recipe by Michael Cirafesi of Michael Anthony's calls for the following for Veal Demi-Glace:
5 pounds of veal bones
1 pound stew meat (beef or veal)
1 bulb of garlic, peeled and halved
3 unpeeled yellow onions, quartered
2 unpeeled carrots, quartered
2 stalks celery
3 ripe tomatoes, halved
2 quarts red wine (two whole bottles)
2 cups red wine (reserved for later)
2 cups tomato paste
4 bay leaves
1 tablespoon black peppercorns
2 tablespoons salt
3 gallons water
1/4 grape seed oil
1/4 cup flour
Now, in my world, I WISH I could get the meat I needed. However, I had to improvise with the following:
2 lbs beef bones (Frozen)
2 lbs pork neck bones
1.5 lbs pork short ribs (for stew meat) I cut them up into sections between the bone.
Everything else, amazingly, I had on hand.
In my roasting pan (See below), my roommate and I roasted the meat in the oven for about 2 hours at 450 degrees. I added a little olive oil on top and then some veal stock I randomly found at the store - probably about half a cup of stock. Then we removed it and put it in a very large stock pot.
I added all the veggies to the roasting pan, with another 1/2 cup of veal stock. I roasted them about an hour because our oven was being off, but you should roast them until they brown.
Then remove the vegetables and put them in the pot with the meat. Deglaze the pan (with stuff on the bottom/brown bits) with the 2 quarts of red wine. Use a whisk and scrape all the stuff off the bottom. Then, add to the meat/stock pot.
For the Roux:
Combine grape seed oil and flour and whisk until blended. The put into a pot and let simmer for about 5 minutes. Skim it if you can, then strain through a strainer. Let it cool at room temp and then add to the demi-glace.
You can freeze it and use it as a base for a variety of sauces. I will post again when I use it for my upcoming dish - also something I learned at the Michael Anthony's cooking class in December!