Beef marrow stock in red wine

Beef marrow stock in red wine

By
From
The Beef Club
Serves
6
Cooking time
270 mins
Photographer
Marie-Pierre Morel

Beef stock

Ingredients

Quantity Ingredient
1kg beef trimmings
1kg veal bones
1 tablespoon olive oil
1 carrot
2 onions
1 stick celery
1 leek
2 tablespoons flour
1 teaspoon tomato puree
3 garlic cloves, peeled and chopped
2 bay leaves
1 sprig thyme

Marrow in red wine sauce

Quantity Ingredient
2 large shallots
300ml red wine
30g beef marrow
1 tablespoon olive oil
1 tablespoon red wine vinegar
sea salt
freshly ground black pepper

Method

  1. Two days in advance, soak the marrow in cold water. Change the water each day. It should be clear at the end of the two days.
  2. To make the stock, preheat the oven to 200°C. Put the beef trimmings and veal bones in an oven dish, sprinkle with olive oil and brown in the oven for 20–30 minutes.
  3. In the meantime, wash, peel, and chop all the vegetables (carrot, onions, celery, leek) into very small dice (brunoise).
  4. When the bones are nicely browned, add the vegetables. Cook for a further 15 minutes to caramelise them and extract as much juice as possible.
  5. Add the flour, stir, and pour everything into a large saucepan.
  6. Place over a medium heat for 1 minute, stirring. Deglaze the juices from the oven dish by pouring in a small glass of water, scraping the bottom well, and then pour this into the saucepan.
  7. Add 3 litres of water, the tomato purée, garlic, bay leaves and thyme, then leave to cook at a low simmer for 3 hours.
  8. Sieve through a conical strainer, discard the pieces and put the liquid into a saucepan over a medium heat. Bring to the boil and allow to reduce until you have a fairly dense, almost syrupy consistency. Allow to cool, overnight if possible, and skim the layer of fat off the surface.
  9. To make the marrow in the red wine sauce, peel and finely slice the shallots, sweat them in the olive oil for 6–7 minutes over a medium heat until lightly coloured. Add the red wine and allow to reduce until there is almost no liquid left, but take care not to let it burn. Add 300 ml meat stock, scraping the bottom well. Allow to reduce again until you have a fairly dense, almost syrupy consistency. If there is any meat stock left, you can freeze it for later use.
  10. Poach the marrow by immersing it in a pan of boiling salted water for 10 minutes. Drain, cool in iced water and cut into cubes. Add the marrow to the red wine sauce, season if necessary and add the wine vinegar. Serve straight away.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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