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Meat Stock Reduction
Makes 1 1/2 Cups
*2 cups chopped yellow onions
*1 cup chopped carrots
*1 cup chopped celery
*2 tbls. grapeseed oil
*1 cup red wine
*2 quarts beef stock
*4 sprigs thyme
1Saute the onions, carrots and celery in the grapeseed oil in a medium saucepan over high heat for 10 minutes or until golden brown and caramelized. Deglaze the pan with wine and cook until most of the wine has been absorbed. Add the stock and simmer over low heat for 1 hour. Strain and return the liquid to the saucepan. Add the thyme and simmer for 5 minutes. Remove the thyme and simmer for about 30 minutes or until reduced to 1 1/2 cups. Strain through a fine-mesh sieve. Store in the refrigerator up to 4 days or freeze up to 2 months.
Recipes courtesy of Workin' More Kitchen Sessions with Charlie Trotter, published by Ten Speed Press, 2004