Madeira Jus
250g beef bones (fat removed)
1 small onion
1 small carrot
1/2 celery stalk
1/4 leek
3/8 tsp tomato paste
500ml water
2 stalks of parsley
2 black peppercorns
50ml Madeira
3/8 tsp redcurrant jelly
- Roast the bones at 200° C until brown.
- Drain off the fat.
- Saute the vegetables in oil for 4 mins before adding the tomato paste.
- Place in a stockpot with water, bones, parsley and black peppercorns.
- Bring to a boil and simmer, adding hot water if necessary.
- Strain the stock.
- Bring the madeira with the jelly to a boil then add in the stock.
- Reduce until sauce consistency. Cool and keep chilled.
(Recipe from here)
