👨‍🍳🧑‍🍳 Happy Chefs Day, Chefs!

👇 Scroll down for the full recipe.

Cheers,

~ thebacklabel crew 🍷🔥

Recipe By: Emily

Ingredients

  1. 1 cup red wine

  2. 2 sprigs fresh thyme

  3. 2 shallots (finely diced)

  4. 1 bay leaf

  5. 1 cup jus de veau lie ((or demi-glace))

  6. 1 bone marrow bone

  7. 2 tablespoons canola oil

  8. 1 tablespoon chilled unsalted butter (diced)

  9. 1 tablespoon flat leaf parsley (finely chopped)

  10. 1 teaspoon fresh rosemary (chopped)

  11. 1 teaspoon fresh thyme (chopped)

  12. Salt and freshly ground pepper (to taste)

  13. Red Blend

Step By Step

1️⃣ Sweat

  1. SWEAT the shallots in oil in a saucepan then add red wine, 2 sprigs of thyme and bay leaf into the pan and set over medium heat. Bring to a boil then reduce to a simmer. Reduce by half.

2️⃣ Add

  1. ADD the veau to the pan and bring the mixture to a boil again. Skim away any impurities.

3️⃣ Remove

  1. REMOVE marrow from bone and cut into a small dice.

4️⃣ Whisk

  1. WHISK in the bone marrow, butter and remaining herbs and reduce until it coats the back of a spoon. Salt and pepper to taste.

5️⃣ Strain

  1. STRAIN and serve immediately.

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