Brown Stock

• Roast bones on a high heat for 30-40 minutes in the oven 200C
• Roughly chop all the veg and sauté for 5 minutes in a deep pan
• Add the herbs and the peppers corns
• Add roasted bones and water bring up to heat but never boil (this will lead to calcium leaving the bones and making your stock cloudy and bitter
• Simmer very slowly for 8-12 hrs

Alternatively buy a decent beef stock from the butchers

Red Wine Reduction

• Slice peeled shallots and sauté until soft in a little veg oil
• ⁠⁠Add remaining ingredients to the pan and cook for 2 minutes on a high heat
• Deglaze the pan with red wine and reduce until sticky and sweet
• Pass through jay cloth and leave to cool naturally
• 1 whole bottle of red wine should give you around 300mls of red wine reduction