Page 109 - YC Cooking School

Olive oil, for frying
1 onion, roughly chopped

1 carrot, peeled and roughly chopped
1 stick of celery, roughly chopped
1 leek, roughly chopped
1 garlic bulb, halved
A few sprigs of rosemary
1 Tbsp (15ml) soft brown sugar
1 Tbsp (15ml) balsamic vinegar
500ml red wine
1L of reduced beef stock
3Tbsp (45ml) flour

3Tbsp (45ml) butter, softened

Tools

Knife
Chopping board
Mixing bowls
Stockpot
Saucepan
Roasting pan
Strainer/sieve
Whisk

What to do:

For the beef stock

1. Preheat oven to 200ºC.
2. Roast the bones in a hot oven for 40–45 minutes until dark brown but not burnt.
3. Heat a little olive oil in a stockpot and add the vegetables and herbs to the pot.

4. Cook until vegetables begin to colour.
5. Add the tomato puree and fry for 5 minutes.
6. Once the bones have browned beautifully, add them to the pot and then deglaze with
125ml of water.
7. Once deglazed, pour in 500ml of red wine and top with cold water (approximately 2.5
liters). It’s important to use cold water as this will help to separate the impurities from
the rest.
8. Bring to the boil, skim off the scum and impurities and then turn down the heat to a

very low simmer.
9. Cook gently for 4–5 hours, skimming regularly.
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