BEEF REDUCTION SAUCE

Beef Reduction Sauce image

This is best made from a variety of bones: knuckles add body from cartilage and tendons, shanks, and neck bones add meaty flavor (the meat from shanks can be cut off and used as the meat to brown). Don't skimp on either meat or bones. They both add specific flavors and qualities that the sauce needs.

Yield makes about 1 cup

Number Of Ingredients 14

Ingredients

3 pounds beef bones, preferably a mixture of meaty bones and knuckles
2 tablespoons olive oil
1/2 pound beef, such as shank, shin, or chuck, cut into 1-inch pieces
1 carrot, peeled and cut into large pieces
1 onion, peeled and cut into large pieces
1 celery stalk, cut into large pieces
A pinch of salt
1/4 teaspoon black peppercorns
1 whole clove
2 allspice berries
3 thyme sprigs
A few parsley stems
1 cup dry red wine
5 cups chicken or beef broth

Steps:

Arrange on a heavy-duty baking sheet or in a roasting pan: 3 pounds beef bones, preferably a mixture of meaty bones and knuckles.
Roast in a 400°F oven until quite brown, about 40 to 50 minutes. While the bones are roasting, put a heavy stockpot over medium heat. When hot, add: 2 tablespoons olive oil, 1/2 pound beef, such as shank, shin, or chuck, cut into 1-inch pieces.
Brown the meat well, stirring now and then. When well browned, pour off most of the fat and add: 1 carrot, peeled and cut into large pieces, 1 onion, peeled and cut into large pieces, 1 celery stalk, cut into large pieces, A pinch of salt.
Cook, stirring now and then, until the vegetables are wilted. Be sure to not let the bottom of the pan burn. Add: 1/4 teaspoon black peppercorns, 1 whole clove, 2 allspice berries, 3 thyme sprigs, A few parsley stems, 1 cup dry red wine.
Stir well, scraping up any brown bits clinging to the bottom of the pan. Cook the wine until it has reduced significantly. Add the browned bones and: 5 cups chicken or beef broth.
Bring the liquid to a boil, reduce to a simmer, and skim any foam that has collected on the surface. Pour off the fat from the pan the bones were browned in. If there are any brown bits sticking to it, add a bit of broth from the pot, scrape them up, and tip the liquid back into the pot. Cook, at a simmer, for 3 to 4 hours. Strain, pressing well on the meat and vegetables to extract all the juices. Skim off any fat and pour into a shallow pan to reduce. Cook at a rapid boil until reduced to 1 cup. Season with salt to taste.
Use white wine instead of red.
Use 3 pounds lamb bones (1 pound of which is meaty neck bone) and 1/4 pound lamb meat instead of beef bones and meat.
Use 3 pounds pork bones and 1/2 pound pork meat instead of beef.
Use 1 chicken carcass and 2 or 3 whole legs instead of beef bones and meat. Chop up the carcass before browning for maximum flavor extraction.
Instead of beef, use 1 duck carcass and about 1/2 pound meaty duck scraps such as tenderloins or legs. Chop up the carcass before browning.