Beef gravy
Heat the oven to 200 C and roast 750 g beef bones, 750 g chicken wings, 2 chopped onions, 2 chopped carrots, and 3 chopped celery sticks on a tray for 1 hour until crisp and browned. Pour off some fat, then tip the bones & vegetables into a pot with peppercorns, thyme, and 1.5 liters of cold water. Scrape the tray into the pot if needed.
Bring to a boil and simmer for 90 minutes, skimming regularly. Strain through a sieve into a clean container and then either continue to the next step, chill for 24 hours, or freeze.
Heat 2 dl of read wine and boil until reduced by a third. Add the strained stock and simmer for 45 minutes, skimming as needed.
Whisk in beurre manié (equal parts of butter & flour mixed together) and let thicken 15-20 minutes.
Bring to a boil and simmer for 90 minutes, skimming regularly. Strain through a sieve into a clean container and then either continue to the next step, chill for 24 hours, or freeze.
Heat 2 dl of read wine and boil until reduced by a third. Add the strained stock and simmer for 45 minutes, skimming as needed.
Whisk in beurre manié (equal parts of butter & flour mixed together) and let thicken 15-20 minutes.
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