Red Wine Sauce with Bone Marrow

Sauces and Marinades | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Red wine sauce with bone marrow

Ingredients

Bone marrow bones - 4 lbs
Red Grape Juice - 13 fl oz
Spanish onions - 1 head
Champignons - 3.5 oz
Carrot - 1 piece
Thyme - 0.2 oz
Bay leaf - 1 piece
Green peppercorns - 10 pieces
Veal broth - 10 fl oz
Salt - to taste

Step by Step guide

Step 1

Boil the marrow bones in gently simmering water for twenty minutes. Remove the bone marrow and set it aside in a warm place.

Step 2

Finely chop the carrots, onions, and mushrooms, then pour them into a saucepan with wine, add bay leaf, thyme, and black peppercorns, and place it over the heat to reduce. The wine should evaporate by about three-quarters. Afterwards, strain the contents of the saucepan, add veal stock, and reduce it again by half. This can be done over high heat or low heat. The latter will take more time but will yield a more delicate result.

Step 3

When the sauce has reduced, season it with salt and thicken it using cornstarch, butter, etc. You can also add bone marrow, mix well, and serve it with grilled or oven-baked meat. It pairs best with beef or veal.