Meat stock reduction

Used for a variety of purposes, accompanying meat dishes like bison with root vegetable pavé and parsnip purée.

Makes 1½ cups.

INGREDIENTS 

2 cups chopped yellow onions

1 cup chopped carrots

1 cup chopped celery

2 tablespoons grapeseed oil

1 cup red wine

2 quarts beef stock

4 sprigs thyme

DIRECTIONS

Sauté the onions, carrots, and celery in the grapeseed oil in a medium saucepan over high heat for 10 minutes, or until golden brown and caramelized. Deglaze the pan with the wine and cook until most of the wine has been absorbed. Add the stock and simmer over low heat for 1 hour. Strain and return the liquid to the saucepan. Add the thyme and simmer for 5 minutes. Remove the thyme and simmer for about 30 minutes, or until reduced to 1½ cups. Strain through a fine-mesh sieve. Store in the refrigerator up to 4 days, or freeze up to 2 months.