Bordelaise Sauce

This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.

	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

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.