Beef and Molasses Glaze

Preparation info

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By James Viles

Published 2016

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  • 5 kg (11 lb) beef bones with marrow
  • 5 brown onions, halved
  • 100 ml ( fl oz) red wine
  • 50 ml ( fl oz) molasses


Preheat the oven to 200°C (400°F). Put the bones in a roasting tin and roast, turning once, until dark brown and caramelised. Transfer to a deep stockpot and cover with water. Add the onions and simmer, covered, over very low heat for 10–12 hours.

Strain the liquid and refrigerate until chilled. Remove the fat layer from the top of the stock. Return the stock to high heat, add the red wine and then simmer hard to reduce the stock by three-quarters. Stir in the molasses.