Ingredients
| 80g butter, diced | |
| 8 golden shallots, finely diced | |
| 250ml red wine | |
| 1 bay leaf | |
| 5 thyme sprigs | |
| 250ml veal stock | |
| salt and pepper, to season |
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Instructions
| 1. | Add half the butter to a large saucepan over a medium heat. |
| 2. | Once melted, add the shallot and cook until soft, for about 4 minutes. |
| 3. | Add the red wine and cook until reduced by half. |
| 4. | Add the bay leaf, thyme and veal stock, and cook for 1 hour or until reduced by half. |
| 5. | Strain the sauce into a medium saucepan and whisk in the remaining butter over a medium heat until fully incorporated. |
| 6. | Season with salt and pepper. |
This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.