From Justin   Steak Sauce   10 lbs. beef neck bones 1 lb onions 3/4 lb. carrots 1/2 lb. celery 1/2 lb. leeks 2 lbs. tomatoes 2 cups cabernet or merlot 1 bunch thyme 2 bay leaves 1 tbsp. black peppercorns (whole) Another bottle of red wine Lay the bones out on a rack and roast them in the oven on high heat (450 degrees). Turn the bones occasionally to ensure even coloring. You want them to be very dark, like dark caramel, slightly charred is o.k. Place the bones in a large stock pot and cover with water. Pour the liquid from the roasting pan into a glass and allow the fat to seperate. Skim the fat and pour the remaining liquid into the stock pot. Take the roasting pan and if there is anything stuck to it (pieces of meat etc...) place it onto an open flame, and, holding it with a pot holder allow it to get hot, then pour some wine onto the hot spots and scrape off the stuck stuff, do this until the pan is clean, but save all the juice in the pan, then add this to the stock pot. Turn the heat on under the pot and allow it to come up slowly. Meanwhile, cut the vegetables into 1 inch pieces roughly. Mix them together and place them on the same roasting rack in the oven on high heat. Allow them do get brown to dark brown, this may take as much as an hour, depending on how quickly they release their water. Once all the vegetables have browned, add them to the stock pot and make sure everything is completely covered with water. Continue to bring the heat up to just below a boil. Now add your thyme, bay leaves, and peppercorns. As the soup heats up, a layer of scum will float to the top. Skim this off and discard it. Once you have the pot almost boiling, adjust the heat so as to maintain a constant simmer, then cover the pot. I like to let my stock simmer for at least 24 hours, sometimes 48 hours. It is important that while it is simmering you maintain the water level so that if you have to leave it for a while (or sleep) it won't boil away to nothing and then burn. You should also routinely skim any scum or fat from the top and discard. In one to two days you will have a richly flavored beef soup. Strain this so there is nothing but liquid. You should have about one gallon. Put this liquid into a clean wide mouthed pot (the wider the pot the faster the reduction time) and add the bottle of red wine. Bring this mixture to a boil and allow it to reduce by about 80%. As it reduces it will get darker and thicker. When you feel it has reduced enough, it should coat the back of a spoon well, taste it, adjust with a little salt, and maybe a tbsp or two of butter. You should have about 2 1/2 cups of sauce. this sauce will keep, refrigerated for over two weeks, and when it is cold will be very thick like jello, just slowly heat it to bring it back.