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| Chef: Nate Auchter | |
| Food Mood: Elegant | |
| Cuisine: French | |
Servings: |
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Ingredients |
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| 2 quarts Reserved cooking liquid from braise 2 cups Red Wine (Bordeaux) 4 ea. Shallots (minced) 2 ea. Bay Leaf 6 sprigs Thyme 8 ea. Black peppercorns 5 ea. Parsley stems 1/2 stick (4 Tbsp) Butter (diced) Truffle peelings from perigord truffle below Reserved oxtail marrow (diced) Salt to taste |
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Method |
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| 1. This sauce is a really fantastic rich dark sauce if done properly. The starting point is high quality veal stock or brown stock. This then picks up a great deal of flavor and collagen from our oxtail braise, as well as additional flavor from the wine and aromatics. The final steps are simply finishing the sauce. 2. Combine the wine with the shallots, bay leaves, thyme, parsley and peppercorns in a medium saucepot. 3. Reduce by 1/2, and add in the reserved cooking liquid. Reduce this over medium-low heat by about half, skimming and degreasing the top of the sauce as it goes. 4. By this point the sauce should be thickened by natural reduction. Strain through a fine mesh strainer. 5. Peel the perigord truffle. Finely chop the peelings and add to the sauce. 6. Small dice the marrow if not already done, and add to the sauce. 7. Season to taste. |
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