Pauls Quality Butchers

Ingredients

• 1 Kilo beef bones
• 1 Bottle of red wine
• 3 Tablespoons tomato puree
• 1 Tablespoon of redcurrant jelly
• 2 Onion roughly chopped
• 2 carrots roughly chopped
• 1 Stick of celery roughly chopped
• Bunch of fresh herbs and a bay leaf

Method

• Roast bones in a medium/high oven with the roughly chopped veg until brown
• Place bones in a large saucepan, cover with water and bring to a simmer for 3 to 4 hours
• Pass stock through a stainer into a clean saucepan
• Add the wine, redcurrant jelly, herbs and tomato puree and bring to a simmer for a further 3-4 hours adding water if required
• Strain the sauce through a fine sieve
• Taste and season
• Cool and use as required(note that once refrigerated the sauce may set depending on the type of bones used)