270 minutes
A rich and flavorful sauce made by reducing roasted beef bones, vegetables, and a mix of seasonings with red wine and broth.
Beef Bones, meaty and knuckles
0 lb
tablespoons
Beef Shank, cut into 1-inch pieces
0 lb
Carrot, peeled and cut into large pieces
each
Onion, peeled and cut into large pieces
each
Celery Stalk, cut into large pieces
each
pinches
Black Peppercorns
teaspoons
Clove, whole
each
each
each
cups
cups
1. Roast the Beef Bones
Preheat your oven to 400°F. Arrange the bones in a single layer on a baking sheet or roasting pan and roast them for 40 to 50 minutes.
2. Brown the Beef
Heat the olive oil in a heavy stockpot over medium-high heat. Add the beef pieces and cook them until they are well browned on all sides.
3. Cook the Vegetables
Add the carrot, onion, and celery to the stockpot with a pinch of salt. Cook the vegetables until they are wilted and start to caramelize.
4. Add Spices and Reduce Wine
Introduce the black peppercorns, clove, allspice berries, thyme, and parsley stems to the pot. Pour in the dry red wine and reduce significantly until syrupy.
5. Simmer the Sauce
Add the roasted bones and pour in the broth. Bring to a boil, reduce to a simmer, and skim off impurities. Deglaze the roasting pan with some broth and add to the stockpot.
6. Reduce and Finish
Strain the sauce into a shallow pan, discard solids, and boil rapidly until reduced to about 1 cup. Season to taste and serve.
Use high-quality beef stock or demi-glace and consider making your own for a deep, robust flavor.
Simmer the sauce gently and reduce slowly to concentrate flavors without causing bitterness.
Season lightly at first and adjust only after the sauce is reduced to avoid over-salting.
Sauté a mix of shallots, garlic, and mirepoix, and consider adding herbs like thyme or bay leaf for aromatic depth.
Thoroughly scrape up all fond when deglazing to incorporate all the caramelized flavors into the sauce.
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