1. First preheat the oven (or electric oven) 400F (200C). Grease every 4 lb (2 kg) beef bone. Then bake for 1 hour.
2. After 1 hour, take out the bones and pour out all the oil in the baking pan. Spread 100 grams of Tomato Paste and bake at 400F (200C) for another 10-20 minutes. The role of tomato paste is to make the soup thicker.
3. After roasting, put the bones in a large saucepan. If the bones are roasted dark black, the soup will be darker.
4. 700 grams of white onion, 300 grams of celery, 400 grams of carrots, all cut into pieces. Put a little oil on the baking tray. 400F (200F) Bake for 30 minutes to 1 hour.
5. Throw the roasted vegetables into the boiled bowl. Pour 400 ml of red wine and cook 1/2 to collect the juice.
6. Add 5 liters of water (160 fl oz/20 cups). Add bay leaf, 2 grams of juniper berries, 2 grams of thyme (Thyme), 5 grams of rosemary, 3 grams of parsley, coriander (Parsley), 10 grams of black pepper, and 5 grams. Bring to a boil on high heat, turn to medium and low heat and simmer for 6 hours. An interesting thing was discovered in the soup. The first hour I smelled medicinal materials, the second hour I smelled tomatoes, and the third hour I smelled vegetables and meat.
7. After 6 hours. Pour the soup in the pot into a small pot and continue to cook until the juice is collected.
8. Next, start making Domingglas sauce. Take a saucepan and add 1 tablespoon of butter to dissolve it, then add 1 tablespoon of all-purpose flour and mix quickly.
9. Pour the soup and cook until the juice is collected
10. Tips: Take a spoon and scoop a spoonful and see if the back of the spoon is thick. If something like the picture is already successful.
11. Finished product
Tips:What I have provided is from the reference book. The seasoning and main ingredients can be used at will. Meaty flavour = less vegetables and less seasoning. Vegetable fragrance = Don't burn the seasoning too much when roasting the meat.
