Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup) (150g)
  • 2 medium carrots, finely chopped (about 1 cup) (150g)
  • 2 celery stalks, finely chopped (about 1 cup) (150g)
  • 4 cloves garlic, minced
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon black peppercorns, coarsely crushed
  • 1 pound (450g) beef bones (marrow or knuckle bones are ideal), cut into small pieces
  • 1 (750ml) bottle dry red wine (Bordeaux, Cabernet Sauvignon, or Merlot recommended)
  • 4 cups (950ml) beef broth (low-sodium preferred)
  • 2 tablespoons (30g) cold unsalted butter, cut into small cubes
  • 1 tablespoon (15ml) finely chopped fresh parsley
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a pot over medium heat. Add onion, carrots, and celery (mirepoix) and sauté until softened and slightly caramelized, about 10-12 minutes. Add garlic, thyme, bay leaf, and crushed peppercorns; cook for another minute until fragrant.
  2. Add the beef bones to the pot and brown them on all sides, creating a deep, rich colour and flavour.
  3. Pour in the red wine, scraping up any browned bits from the bottom of the pot (the fond). Bring to a simmer and reduce by half, about 20-25 minutes.
  4. Add the beef broth and bring to a simmer. Reduce the heat to low, cover partially, and simmer for at least 1 hour, or up to 1 ½ hours, until the sauce has reduced and thickened slightly. Skim off any foam or impurities that rise to the surface.
  5. Strain the sauce through a fine-mesh sieve lined with cheesecloth (if desired) into a clean saucepan, discarding the solids.
  6. Return the strained sauce to the saucepan and simmer over low heat until it reaches your desired consistency. This could take 10-15 minutes.
  7. Remove the saucepan from the heat and whisk in the cold butter, one cube at a time, until fully incorporated and the sauce is glossy and emulsified.
  8. Stir in the parsley and lemon juice. Season with salt and pepper to taste. Serve immediately over your favourite steak.