| Servings |
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Ingredients
1 bay leaf
Salt and freshly ground pepper, to taste
Wine Pairing
Instructions
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.
ADD the veau to the pan and bring the mixture to a boil again. Skim away any impurities.
REMOVE marrow from bone and cut into a small dice.
WHISK in the bone marrow, butter and remaining herbs and reduce until it coats the back of a spoon. Salt and pepper to taste.
STRAIN and serve immediately.
|
Ingredients
1 bay leaf Salt and freshly ground pepper, to taste
Wine Pairing
|
Instructions
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.
ADD the veau to the pan and bring the mixture to a boil again. Skim away any impurities.
REMOVE marrow from bone and cut into a small dice.
WHISK in the bone marrow, butter and remaining herbs and reduce until it coats the back of a spoon. Salt and pepper to taste.
STRAIN and serve immediately.
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