Rich Beef Broth

Roast the bone-in beef in a preheated oven at 400°F (200°C) for 1 hour or until deeply browned

Roughly chop the onion, carrot, and celery

Place all ingredients in a pressure cooker, cover with water, and simmer for 2 hours on low heat

Release the pressure from the pot and strain the broth through a sieve

Refrigerate the broth and allow the fat to solidify on top

Remove the layer of solidified fat and return the broth to the pot to reduce by half (to create a demi-glace concentration)

Store the demi-glace in small, lidded containers in the refrigerator

To use, place one tablespoon of demi-glace in a small saucepan, add 10g of butter, and whisk well to combine