5 Sauces from Beef Stock
5 Sauces from Beef Stock
Ingredients
For the Beef Stock
- 3 kg beef bones
- 2 kg chicken bones
- 500 g beef trim
- 1.5 kg onions, diced or sliced
- 500 g carrots, sliced
- 1.8 L red wine
- 10.5 L water
For the Red Wine Sauce
- 500 g reduced beef stock
- 250 g ruby port
- 200 g red wine
- 40 g unsalted butter, cut into knobs
- 1 g fine sea salt
- 3 g lemon juice
- 2 g Cabernet Sauvignon vinegar
- 1 g sugar
For the Diane Sauce
- 30 g unsalted butter
- 1 banana shallot, large, diced
- 200 g button mushrooms, sliced
- 2 cloves garlic, grated
- 100 g cognac
- 500 g reduced beef stock
- 15 ml Worcestershire sauce
- 15 g Dijon mustard
- 300 g double cream
- 10 g parsley, chopped
- as needed salt
For the Onion Gravy
- 50 g unsalted butter
- 50 g plain flour
- 2 onions, large, sliced
- 3 g thyme
- 500 g reduced beef stock
- 30 g wholegrain mustard
- as needed lemon juice
For the Bordelaise Sauce
- 500 g reduced beef stock
- 13 g unsalted butter
- 1 shallot, medium, finely diced
- 1 clove garlic, grated
- 125 g dry red wine
- 1 bone with bone marrow
- as needed tarragon, fresh, chopped
- as needed parsley, fresh, chopped
- as needed lemon juice
For the Peppercorn Sauce
- 15 g crushed pepper
- 80 g shallot, finely diced
- 60 g unsalted butter
- 200 g cognac
- 500 g reduced beef stock
- 320 g double cream
- 58 g green peppercorns
- as needed Cabernet Sauvignon
- as needed fresh ground pepper
- as needed parsley, chopped
- as needed lemon juice
Instructions
- 1
Preheat your oven to 190°C. Place the beef bones and chicken bones on a baking tray and roast in the preheated oven until deeply browned, about 45-60 minutes.
⏱️ 60 min•🌡️ 190
- 2
While the bones are roasting, take a large stockpot or Dutch oven and place it over medium-high heat. Add the beef trim and cook, stirring occasionally, until it is well-browned and dark. Leave the rendered fat in the pot.
⏱️ 15 min
- 3
Add the diced or sliced onions to the pot with the beef trim fat. Cook, stirring occasionally, until the onions begin to color. Then add the sliced carrots and continue to cook until the vegetables are softened and lightly caramelized at the edges.
⏱️ 15 min
- 4
Pour in the red wine and bring to a vigorous simmer. Reduce the wine by half, scraping up any browned bits from the bottom of the pot.
⏱️ 15 min
- 5
Add the roasted beef and chicken bones to the pot. Pour in the water, ensuring the bones are fully submerged. Bring the mixture to a gentle simmer.
⏱️ 10 min
- 6
Simmer the stock for 3 hours, skimming off any foam or impurities that rise to the surface. Maintain a very gentle simmer, not a rolling boil.
⏱️ 180 min
- 7
Remove the pot from the heat and let the stock rest for about 30 minutes to allow any remaining solids to settle.
⏱️ 30 min
- 8
Carefully remove the bones and vegetables from the stock. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a clean pot. For a clearer stock, strain a second time.
⏱️ 10 min
- 9
Bring the strained stock back to a boil over high heat. Skim off any fat that rises to the surface. Continue to reduce the stock, skimming periodically, until it has thickened to a rich, dark, and syrupy consistency. This is your reduced beef stock, which will be the base for all five sauces.
⏱️ 60 min
- 10
For the Red Wine Sauce: In a small saucepan, combine the red wine and ruby port. Bring to a boil over high heat and reduce until it forms a sticky, thick glaze.
⏱️ 10 min
- 11
Add the reduced beef stock to the glaze. Season with fine sea salt and sugar. Stir in the lemon juice and Cabernet Sauvignon vinegar.
⏱️ 3 min
- 12
Remove the pan from the heat. Gradually whisk in the unsalted butter, one knob at a time, until the sauce is emulsified and has a silky, glossy finish.
⏱️ 2 min
- 13
For the Diane Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Add the diced banana shallot and sweat until softened.
⏱️ 5 min
- 14
Add the sliced button mushrooms and cook, stirring occasionally, until they are well-caramelized. Add the grated garlic and cook for 1 minute until fragrant.
⏱️ 8 min
- 15
Pour in the cognac (brandy) and carefully ignite it with a long match or lighter to flambé. Once the flames subside, reduce the cognac by half.
⏱️ 3 min
- 16
Stir in the reduced beef stock, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook until the sauce has thickened to your desired consistency.
⏱️ 7 min
- 17
Stir in the double cream and simmer gently for a few minutes. Finish by stirring in the chopped parsley and seasoning with salt to taste.
⏱️ 5 min
- 18
For the Onion Gravy: In a saucepan, melt the unsalted butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deeply caramelized and tender, about 20-30 minutes.
⏱️ 25 min
- 19
Sprinkle the plain flour over the caramelized onions and stir well to create a roux. Cook the roux for 2-3 minutes to cook out the raw flour taste.
⏱️ 3 min
- 20
Add the thyme and gradually whisk in the reduced beef stock until smooth. Bring to a simmer and cook, stirring, until the gravy thickens.
⏱️ 7 min
- 21
Stir in the wholegrain mustard. Finish with a squeeze of lemon juice to taste.
⏱️ 2 min
- 22
For the Bordelaise Sauce: In a small saucepan, melt the unsalted butter over medium heat. Add the finely diced shallot and sweat until softened. Add the grated garlic and cook for 1 minute.
⏱️ 5 min
- 23
Pour in the dry red wine and reduce by two-thirds until it forms a concentrated syrup.
⏱️ 5 min
- 24
Add the reduced beef stock and simmer until the sauce reaches a coating consistency.
⏱️ 10 min
- 25
Remove the pan from the heat. Scrape the bone marrow from the bone into the sauce. Stir in the chopped tarragon and parsley. Season with lemon juice to taste.
⏱️ 3 min
- 26
For the Peppercorn Sauce: In a saucepan, toast the crushed pepper over medium heat until fragrant, about 1-2 minutes.
⏱️ 2 min
- 27
Add the unsalted butter and finely diced shallot to the pan. Cook until the shallots are softened.
⏱️ 5 min
- 28
Pour in the cognac and carefully flambé. Once the flames subside, add the reduced beef stock and double cream.
⏱️ 3 min
- 29
Bring to a simmer and cook until the sauce has thickened. Stir in the green peppercorns and chopped parsley. Season with fresh ground pepper, a splash of Cabernet Sauvignon, and lemon juice to taste.
⏱️ 7 min
Kitchen Tools
5 Sauces from Beef Stock
For the Beef Stock
- 3 kg beef bones
- 2 kg chicken bones
- 500 g beef trim
- 1.5 kg onions, diced or sliced
- 500 g carrots, sliced
- 1.8 L red wine
- 10.5 L water
For the Red Wine Sauce
- 500 g reduced beef stock
- 250 g ruby port
- 200 g red wine
- 40 g unsalted butter, cut into knobs
- 1 g fine sea salt
- 3 g lemon juice
- 2 g Cabernet Sauvignon vinegar
- 1 g sugar
For the Diane Sauce
- 30 g unsalted butter
- 1 banana shallot, large, diced
- 200 g button mushrooms, sliced
- 2 cloves garlic, grated
- 100 g cognac
- 500 g reduced beef stock
- 15 ml Worcestershire sauce
- 15 g Dijon mustard
- 300 g double cream
- 10 g parsley, chopped
- as needed salt
For the Onion Gravy
- 50 g unsalted butter
- 50 g plain flour
- 2 onions, large, sliced
- 3 g thyme
- 500 g reduced beef stock
- 30 g wholegrain mustard
- as needed lemon juice
For the Bordelaise Sauce
- 500 g reduced beef stock
- 13 g unsalted butter
- 1 shallot, medium, finely diced
- 1 clove garlic, grated
- 125 g dry red wine
- 1 bone with bone marrow
- as needed tarragon, fresh, chopped
- as needed parsley, fresh, chopped
- as needed lemon juice
For the Peppercorn Sauce
- 15 g crushed pepper
- 80 g shallot, finely diced
- 60 g unsalted butter
- 200 g cognac
- 500 g reduced beef stock
- 320 g double cream
- 58 g green peppercorns
- as needed Cabernet Sauvignon
- as needed fresh ground pepper
- as needed parsley, chopped
- as needed lemon juice
Instructions
- 1
Preheat your oven to 190°C. Place the beef bones and chicken bones on a baking tray and roast in the preheated oven until deeply browned, about 45-60 minutes.
⏱️ 60 min•🌡️ 190 - 2
While the bones are roasting, take a large stockpot or Dutch oven and place it over medium-high heat. Add the beef trim and cook, stirring occasionally, until it is well-browned and dark. Leave the rendered fat in the pot.
⏱️ 15 min - 3
Add the diced or sliced onions to the pot with the beef trim fat. Cook, stirring occasionally, until the onions begin to color. Then add the sliced carrots and continue to cook until the vegetables are softened and lightly caramelized at the edges.
⏱️ 15 min - 4
Pour in the red wine and bring to a vigorous simmer. Reduce the wine by half, scraping up any browned bits from the bottom of the pot.
⏱️ 15 min - 5
Add the roasted beef and chicken bones to the pot. Pour in the water, ensuring the bones are fully submerged. Bring the mixture to a gentle simmer.
⏱️ 10 min - 6
Simmer the stock for 3 hours, skimming off any foam or impurities that rise to the surface. Maintain a very gentle simmer, not a rolling boil.
⏱️ 180 min - 7
Remove the pot from the heat and let the stock rest for about 30 minutes to allow any remaining solids to settle.
⏱️ 30 min - 8
Carefully remove the bones and vegetables from the stock. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a clean pot. For a clearer stock, strain a second time.
⏱️ 10 min - 9
Bring the strained stock back to a boil over high heat. Skim off any fat that rises to the surface. Continue to reduce the stock, skimming periodically, until it has thickened to a rich, dark, and syrupy consistency. This is your reduced beef stock, which will be the base for all five sauces.
⏱️ 60 min - 10
For the Red Wine Sauce: In a small saucepan, combine the red wine and ruby port. Bring to a boil over high heat and reduce until it forms a sticky, thick glaze.
⏱️ 10 min - 11
Add the reduced beef stock to the glaze. Season with fine sea salt and sugar. Stir in the lemon juice and Cabernet Sauvignon vinegar.
⏱️ 3 min - 12
Remove the pan from the heat. Gradually whisk in the unsalted butter, one knob at a time, until the sauce is emulsified and has a silky, glossy finish.
⏱️ 2 min - 13
For the Diane Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Add the diced banana shallot and sweat until softened.
⏱️ 5 min - 14
Add the sliced button mushrooms and cook, stirring occasionally, until they are well-caramelized. Add the grated garlic and cook for 1 minute until fragrant.
⏱️ 8 min - 15
Pour in the cognac (brandy) and carefully ignite it with a long match or lighter to flambé. Once the flames subside, reduce the cognac by half.
⏱️ 3 min - 16
Stir in the reduced beef stock, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook until the sauce has thickened to your desired consistency.
⏱️ 7 min - 17
Stir in the double cream and simmer gently for a few minutes. Finish by stirring in the chopped parsley and seasoning with salt to taste.
⏱️ 5 min - 18
For the Onion Gravy: In a saucepan, melt the unsalted butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deeply caramelized and tender, about 20-30 minutes.
⏱️ 25 min - 19
Sprinkle the plain flour over the caramelized onions and stir well to create a roux. Cook the roux for 2-3 minutes to cook out the raw flour taste.
⏱️ 3 min - 20
Add the thyme and gradually whisk in the reduced beef stock until smooth. Bring to a simmer and cook, stirring, until the gravy thickens.
⏱️ 7 min - 21
Stir in the wholegrain mustard. Finish with a squeeze of lemon juice to taste.
⏱️ 2 min - 22
For the Bordelaise Sauce: In a small saucepan, melt the unsalted butter over medium heat. Add the finely diced shallot and sweat until softened. Add the grated garlic and cook for 1 minute.
⏱️ 5 min - 23
Pour in the dry red wine and reduce by two-thirds until it forms a concentrated syrup.
⏱️ 5 min - 24
Add the reduced beef stock and simmer until the sauce reaches a coating consistency.
⏱️ 10 min - 25
Remove the pan from the heat. Scrape the bone marrow from the bone into the sauce. Stir in the chopped tarragon and parsley. Season with lemon juice to taste.
⏱️ 3 min - 26
For the Peppercorn Sauce: In a saucepan, toast the crushed pepper over medium heat until fragrant, about 1-2 minutes.
⏱️ 2 min - 27
Add the unsalted butter and finely diced shallot to the pan. Cook until the shallots are softened.
⏱️ 5 min - 28
Pour in the cognac and carefully flambé. Once the flames subside, add the reduced beef stock and double cream.
⏱️ 3 min - 29
Bring to a simmer and cook until the sauce has thickened. Stir in the green peppercorns and chopped parsley. Season with fresh ground pepper, a splash of Cabernet Sauvignon, and lemon juice to taste.
⏱️ 7 min