3 Beef Bones with Marrow

2 Shallots, chopped

20g Butter

10 g Brown sugar

250 ml Red Wine

1  sprig fresh Thyme

250 ml Demi Glaze, store bought

15 ml Brandy

10g Parsley, finely chopped

2 g   Salt

1 g   Pepper Black, freshly ground



Remove the bone marrow. To do this, press the marrow with your thumb so as to push it out of the bones

If the marrow is stuck, warm the bones in a 180 °C preheated oven for 8 to 10 minutes and press again

If necessary, remove with a small knife. Cut the marrow into 1-cm thick slices and set aside

In a small saucepan, soften the shallots in the butter, add the sugar and cook for 1 minute

Deglaze with the wine and add the thyme, bring to a boil and reduce by half, about 10 minutes

Add the demi-glace, bring to a boil and simmer for about 10 minutes or until the sauce is syrupy

Add the brandy, remove the thyme, season with salt and pepper. Set aside

In a pan over high heat, quickly brown the marrow on each side

Deglaze the pan with the sauce and heat gently until the marrow is cooked

Add the parsley and finally adjust the seasoning