Page 84 - YC Cooking School

3. Once the bones are in the oven, chop all the vegetables and herbs, add three quarters

into a large pot with olive oil and fry off until cooked but firm.
4. Once the bones are done place into the pot and fill with three litres of water and
500ml of red wine.
5. Bring to the boil and turn down the heat to a simmer.
6. Skim all the fat and impurities off the stock.
7. Cook for five hours, skimming occasionally.
8. Strain the stock and reduce down to one litre.
9. Continue skimming.
10. In a separate saucepan, fry the beef offcuts until dark brown and caramelised.
11. Add the rest of the vegetables and herbs and cook until golden brown.

12. Add the brown sugar and caramelise further.
13. Deglaze with the balsamic vinegar and 500ml red wine and reduce by half.
14. Add the stock and reduce to your desired consistency.
15. Strain the liquid and adjust the seasoning before serving.

© Recipe copyright of Peter Goffe-Wood

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