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Categories:
beef trotter olive oil Spanish onions carrots leeks celery garlic bay leaves thyme rosemary parsley stalks red wine Red Wine Caramel olive oil Spanish onions brown sugar red wine
Viewed: 34 - Published at: 9 years agoIngredients
- 6-7 lb beef or veal bones
- 1 None pig's trotter
- 3 tbsp olive oil
- 3 None medium Spanish onions, roughly chopped
- 3 None medium carrots, roughly chopped
- 2 None leeks, washed, roughly chopped
- 1/2 head celery, leaves removed, washed, chopped
- 1 bulb garlic, halved
- 2 None bay leaves
- 1/2 bunch fresh thyme
- 1/2 bunch fresh rosemary
- 1/2 bunch fresh parsley stalks
- 10 None white peppercorns
- 3 cups red wine or water
- -1 None Red Wine Caramel
- 1 tbsp olive oil
- 3 None medium Spanish onions, roughly chopped
- 3/4 cup brown sugar
- 2 cups red wine
Method
- Preheat oven to 350°F. Combine bones and trotter in a large roasting pan. Roast for 1 hour 30 mins, or until browned and caramelized. Remove from pan.
- Meanwhile, heat olive oil in a large stockpot over medium heat. Cook vegetables and garlic until caramelized and browned. Add veal bones then fill pot with cold water. Add herbs and peppercorns. Bring to a boil then reduce heat to a simmer.
- Remove excess oil from roasting pan. Place over high heat then deglaze with wine, scraping up browned bits. Pour into stockpot. Skim fat from stock and simmer for 6-8 hours, topping up with water as necessary.
- Remove stock from heat and strain through a wide mesh strainer to remove solids. Strain through a fine-mesh strainer lined with cheesecloth into plastic storage containers. Chill for 3-4 days, or freeze for up to 3 months until needed.
- To make the veal jus, remove solidified fat from surface of stock. Transfer stock to a large stockpot and bring to a rapid boil. Boil until reduced by about 1/2.
- Meanwhile, in a large saucepan, heat olive oil and onion over medium heat. Cook for 8-10 mins, until caramelized. Add brown sugar and cook for 8-10 mins, until jammy. Deglaze pan with red wine, scraping up browned bits, and cook until reduced by 1/2. Add onions to reduced stock. Reduce by 1/2 again.
- Strain onions from heavily reduced stock. Strain again through a fine mesh strainer lined with cheesecloth into a smaller saucepan. Reduce until rich, thick and syrupy. Set aside until needed. Store in fridge or freezer and reheat to use.
