1 onion, roughly chopped
1⁄4 bunch parsley
3 sticks celery
2 carrots, roughly chopped
1⁄4 bunch of thyme
4 black peppercorns
1 tbsp redcurrant jelly
2 tbsp tomato purée
500ml red wine
2 kg beef bones
Salt and pepper
Preparation
Roast the bones to a golden brown.
Put the bones in a stock pot with all of the ingredients. Cover with water and bring to the boil.
As the stock approaches boiling point, skim well and turn down the heat to a gentle simmer.
Skim well and tick over for at least 10 hours.
Strain the hot stock through a fine sieve.
Add the red currant jelly, tomato paste and red wine.
Reduce slowly to a jus consistency.
Taste and season.
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