Red wine sauce with bone marrow
4 servings
40 minutes
Red wine sauce with bone marrow is the quintessence of European gastronomy—rich, aromatic, and noble. Its roots trace back to French culinary traditions where extracting maximum flavor from simple ingredients is an art. The velvety texture of bone marrow adds special depth to the sauce while the reduced red wine introduces subtle fruity notes that harmonize with the aromas of thyme, bay leaf, and spices. This sauce pairs perfectly with roasted or baked meats, especially beef and veal, enhancing their flavor and making the texture even richer. It can be prepared slowly for nuanced shades or intensely to preserve its rich structure. Served with a glass of good wine, it transforms a meal into a gastronomic pleasure worthy of Europe's finest restaurants.
1
Boil the brain bones in gently boiling water for twenty minutes. Extract the bone marrow and set it aside in a warm place.
- Marrow bones: 2 kg
- Salt: to taste
2
Finely chop the carrot, onion, and mushrooms, pour them into a saucepan with wine, add bay leaf, thyme, black peppercorns, and put on the heat to reduce. The wine should evaporate by about three-quarters. After that, strain the contents of the saucepan, add veal broth, and reduce again by half. This can be done over high or low heat. The latter will take more time, but the result will be more delicate.
- Carrot: 1 piece
- Red onion: 1 head
- Champignons: 100 g
- Red dry wine: 400 ml
- Bay leaf: 1 piece
- Thyme: 5 g
- Black peppercorns: 10 pieces
- Veal broth: 300 ml
3
When the sauce reduces, it should be salted, thickened with starch, butter, etc., and bone marrow can be added, mixed, and served with grilled or oven-baked meat. Best with beef or veal.
- Salt: to taste
- Marrow bones: 2 kg