Reduced Veal Stock (Demi-Glaze and Glaze)

• 1 Brown Onion, Chopped
• 1 Carrot, Chopped
• 50 ml (1¾

In a large stockpot, sauté the onion and carrot in the grapeseed oil until lightly browned. Add the veal or beef trimmings and continue to sauté until the meat is well browned. Add the garlic and red wine. Reduce the wine until there is only 100 ml (3½ <