A few days ago, I shared my Cheater’s Demi-Glace. A shortcut that will save you about 2 days of wrestling with beef bones, reducing, simmering and skimming. Demi-Glace is like liquid gold. An intensely meaty concentration of flavors that’s the basis for many classic sauces — like Bordelaise.
Never had Bordelaise? Think of it as gravy on steroids. It starts with a demi-glace and is combined with a syrupy wine/shallot/herb reduction. It’s transformative.
Add another layer of umami goodness with poached bone marrow. I know that sounds like “ooh-fancy-pants”, but if you’ve ever had roasted bone marrow spread on a crostini – you know how buttery-beefy good it is! This is optional, but I encourage you to try it. Punch out the marrow from about a pound of beef bones and bring it just to a simmer in a saucepan of low-sodium beef broth. Put the lid on the pan and remove it from the heat to poach in the hot broth. When the marrow turns a light gray, transfer it to a cutting board and mince it.
Strain the solids from the bordelaise, pressing with the back of a spoon to get all the sauce through the sieve. At this point, the Bordelaise Sauce is ready, but if you’ve gone the extra step of of poaching the marrow, this is when to add it — and Oh-Ma-Gawd! It’s fabulous. Silky and meaty, like a glaze of umami magic for anything you’re serving it with. Which leads me to an upcoming post… Stay tuned.
- 1 cup Cheater's Demi-Glace
- 1 1/4 cups red wine, such as Beaujolais
- 1 sprig thyme
- 1 bay leaf
- 2 tablespoons minced shallot
- 2 ounces beef bone marrow (from about 1 pound beef bones)
- 1 15 ounce can low sodium beef broth
- 1 grind fresh pepper
- In a medium saucepan add the wine, thyme, bay leaf and shallots. Heat to boiling and reduce to simmer. Cook until the wine has reduced to about 1/3 cup.
- While the wine simmers, use the end of a small spoon to push the marrow out of the bones and transfer to a small saucepan. Add the beef broth to the marrow and bring to a simmer. Cover the pan tightly with a lid and turn off the heat. Poach the marrow in the liquid until it becomes gray - just a few minutes. Use a slotted spoon to remove the marrow and transfer to a cutting board. Mince the marrow and set aside.
- When the wine has reduced, add the demi-glace and a grind of fresh pepper. Simmer on a medium low heat for 10-15 minutes.
- Strain the sauce through a fine mesh strainer set over a small bowl or glass measuring cup. Stir in the diced bone marrow. Serve with steaks or roasts.
- You can add sautéed mushrooms to the sauce -- saute until browned, making sure there's no excess liquid and stir into the sauce at the last minute.