Savory Beef Essence Reduction

1. Preheat the Oven and Roast the Bones

Begin by preheating your oven to 400°F (200°C). Arrange the beef bones on a heavy-duty baking sheet or roasting pan, then roast them in the oven for 40 to 50 minutes. The bones should be quite brown, as this caramelization will intensify the flavor of your reduction.

2. Brown the Beef and Cook the Vegetables

While the bones are roasting, heat the olive oil in a heavy stockpot over medium-high heat. Add the beef pieces and brown them thoroughly, allowing their juices to meld with the oil. Once browned, pour off the fat from the stockpot and add the carrot, onion, and celery. Season the vegetables with a pinch of salt and cook them until they are wilted.

3. Add Aromatics and Reduce Wine

Add the black peppercorns, clove, allspice berries, thyme sprigs, and parsley stems to the pot. Pour in the red wine and let it reduce significantly. This step is crucial as it builds a deep, complex flavor base for your reduction.

4. Combine and Simmer

Combine the roasted bones with the browned beef and vegetables in the stockpot. Pour in the chicken or beef broth, bring the mixture to a boil, then reduce the heat to a gentle simmer. Skim any foam that rises to the surface, and let the mixture simmer for 3 to 4 hours. This long simmering time allows all the rich flavors to meld together.

5. Deglaze and Strain

While the mixture is simmering, deglaze the roasting pan with a bit of broth, scraping up any caramelized bits, and add this liquid to the pot. This step ensures you capture all the roasted flavors.

6. Reduce and Finalize

Once the simmering time has elapsed, strain the mixture through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Return the strained liquid to a clean pot, skim off any fat, and bring it to a rapid boil. Reduce the sauce until you have about 1 cup of concentrated beef essence.