Ingredients
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
Method
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