Stocks & Jus · Volume 1 · SUB-STK-004
Bordelaise
draftown record: verified — state inherited from a component
One or more records in this tree are drafts — reviewed by the system, not yet signed off by a person.
- draft Vegetable base
Specification
- Yield
- 5,700 ml
- Yield basis
- CONFIRM AT FIRST PRODUCTIONMust be measured at first production
- Cost / ml
- $0.0110 · $0.33/fl oz
- Batch cost
- $62.96
Allergens · declared affirmatively, inherited by ingredient ID
Contains none of the nine U.S. major allergens. A negative finding is stated, not implied — it is what lets a manager answer a guest without reverse-engineering the recipe mid-service.
Cost provenance · 2 levels deep · computed at build, never stored
- Chicken backs18,144 g$32.60
- Chicken feet4,536 g$11.80
- Onion, Spanish9 ea$4.32
- Carrot6 ea$1.62
- Celery, head1 ea$1.40
- Coriander seed24 g$0.38
- Bay leaf6 ea$0.18
- Thyme, bunch1 ea$0.80
- Parsley, bunch1 ea$0.50
- Vegetable base66 g$0.99
- Kosher saltto taste—
- Red wine, cooking2,250 ml$15.75
- Beef shank, whole1 ea$21.40
- Onion, Spanish6 ea$2.88
- Carrot8 ea$2.16
- Celery, head1 ea$1.40
- Celery root1 ea$1.50
- Garlic, peeled112 g$0.89
- Tomato paste130 g$0.40
- Bay leaf6 ea$0.18
- Thyme, bunch1 ea$0.80
Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.
Method
- Caramelize the vegetables and aromatics; add paste and cook out.
- Deglaze with red wine, reduce by half. Add stock and the cheesecloth-wrapped shank.
- Simmer 2–3 hours; remove shank and reserve; strain and reduce to consistency.