Page 82 - YC Cooking School

150g flour, sifted
Pinch of salt

Sunflower oil

For the red wine sauce

2kg beef bones
1 onion, whole
2 carrots, peeled
1 stick celery
1 leek

1 garlic, bulb
10g rosemary
2 Tbsp (30ml) olive oil
1L red wine
3L of water
100g beef offcuts
3 Tbsp (45ml) soft brown sugar
2 Tbsp (30ml) balsamic vinegar

For serving

100g spinach
50ml store-bought creamed horseradish

Tools

Knife
Chopping board
Large pot
Roasting pans
Large frying pan
Mixing bowls
Whisk
Muffin tray

Kitchen spoons
Saucepan
Ladle
Strainer
Sieve

What to do:

2/4