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Vanilla-Rosemary Scented Demi
Recipes
Vanilla-Rosemary Scented Demi
6 servings
40 minutes total

Ingredients

  • 2 tablespoons grapeseed oil
  • 1 lb marrow bones, thawed if needed
  • 3 cloves garlic
  • 2 shallots, peeled & quartered
  • 1 carrot, peeled & large diced
  • 2 sprigs rosemary
  • 1 vanilla bean, split lengthwise
  • 3 cups dry red wine
  • 2 cups unsalted beef stock
  • ¼ cup water
  • ½ (1-oz) packet au jus mix
  • 2 teaspoons cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Steps

    1. Preheat large cast iron skillet over medium-high 2–3 minutes. Add oil and bones; brown 4–5 minutes on each side. Remove bones from skillet and reserve. Add garlic, shallots, carrot, rosemary, and vanilla bean to skillet; cook 2–3 minutes, stirring occasionally.
    2. Deglaze pan with wine and stock. Add bones back to skillet and bring to a simmer; cook 30 more minutes until liquid has been reduced by one-half.
    3. Strain sauce through a fine mesh strainer into a medium bowl. Remove marrow from bones and add to sauce; bring to a simmer over medium-high.
    4. Combine in small bowl: water, au jus mix, cornstarch, salt, and pepper until blended. Slowly whisk cornstarch mixture into skillet and cook 4–5 minutes until slightly thickened. Serve warm.

Amount per ⅙ recipe serving: Calories 430, Total Fat 32g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 510mg, Total Carb 9g, Fiber 1g, Sugars 2g, Protein 3g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%