Ingredients
| 2 tablespoons olive oil | |
| 1 garlic clove, finely minced | |
| 3 golden shallots, finely diced | |
| 1 tablespoon brandy | |
| 185ml red wine | |
| 250ml veal stock | |
| 40g butter | |
| 100g beef bone marrow, diced | |
| salt, to season | |
| 5g Aleppo pepper, to season |
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Instructions
| 1. | Add the olive oil to a large saucepan over a medium heat. |
| 2. | Once heated, add the garlic and shallot, and cook until translucent, for about 2 minutes. |
| 3. | Add the brandy and very carefully light with a match to deglaze; once lit, the flames will burn off quickly. |
| 4. | Add the red wine and cook until reduced by three-quarters. |
| 5. | Add the veal stock and cook over a medium heat until reduced by half, for about 30 minutes. |
| 6. | Remove from the heat, then whisk in the butter and bone marrow until the sauce thickens. |
| 7. | Season with salt and Aleppo pepper. |
This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.