We’ve had a lot of requests to show how we make our demi-glace or what we sometimes call reduced stock. That recipe is contained within this red wine sauce.
It’s definitely a process, but once you have a batch you can freeze in ice-cube trays and use them as stock cubes whenever you need a restaurant quality hit of flavour.
PrintRed Wine Sauce
- Author: Fallow
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Cuisine: French
Ingredients
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- 30g beef fat
- 2 tbsp vegetable oil
- 2 carrots, finely sliced
- 2 onions, finely sliced
- 250g button mushrooms, sliced
- 400g beef trim
- 500g roasted beef bones
- 250g roasted chicken bones
- 250ml port
- 1 bottle red wine
- 3 rosemary sprigs
- 3 thyme sprigs
- 1 star anise
- 1/2 tsp whole black peppercorns
- 4 cloves garlic, lightly crushed
- 750ml stock
- Water to cover
- Handful parsley stalks
- More fresh parsley
- Bunch tarragon
- 25g cold butter, cubed
Instructions
- Heat the beef fat and oil in a heavy-based pan and brown the beef trim. Stir in the onions, star anise, peppercorns, carrots, mushrooms and garlic cloves.
- Brown the meat and vegetables over a medium/high heat for 5 minutes of so.
- Now use the half the port and half the red wine to deglaze the pan, scraping any crusty bits from the bottom of the pan.
- Reduce the wine and the port for a few minutes.
- Add the bones to the pan, followed by the stock and enough cold water to cover.
- Bring to the boil, skim off any scum.
- Simmer for two hours, strain through a chinois, pressing to extract as much liquid as possible.
- Leave to cool and remove any solidified fat.
- Bring to the boil, skimming again, and reduce by about three quarters until thickened.
- Remove the reduced stock from the pan and pour in the remaining red wine and port and reduce again until syrupy and return the stock to the red wine reduction.
- Add the fresh parley and tarragon followed by the cold butter, whisking it in to emulsify.
- Allow the herbs to infuse briefly before straining again and serving.