2 to 3 beef marrow bones

2 French shallots, chopped

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) brown sugar

1 cup (250 ml) Bordeaux red wine

1 sprig fresh thyme

1 cup (250 ml) homemade or store-bought demi-glace

1 tablespoon (15 ml) cognac or brandy

Salt and pepper

Remove the bone marrow. To do this, press the marrow with your thumb so as to push it out of the bone. If the marrow resist, heat the bones in a 180 °C (350 °F) preheated oven for 8 to 10 minutes and try again. If necessary, remove it with a small knife. Cut the marrow into 1-cm (1/2-inch) thick slices. Set aside.

In a small saucepan, soften the shallots in the butter. Add the sugar and cook for 1 minute. Deglaze with the wine and add the thyme. Bring to a boil and reduce by half, about 10 minutes. Add the demi-glace. Bring to a boil and simmer for about 10 minutes or until the sauce is syrupy. Add the brandy. Remove the thyme sprig. Season with salt and pepper. Set aside.

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