Basic Brown Sauce

Name: Basic Brown Sauce
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 leave Bouquet Garni, (thyme, parsley, bay peppercorns); 2 carrots, cut in chunks; 2 ribs celery ribs, cut in chunks; 1 bottle dry red wine; 1 bunch fresh thyme; 1 garlic bulb, cut in half; 946 milliliters beef broth, low sodium; 2 Tbsps olive oil; 1 onion, cut in half; 8 servings Salt and pepper, to taste; 5 Tbsps tomato paste, divided; 2 Tbsps unsalted butter; 2 veal knuckle bones; 1 veal shank; 946 milliliters water

Basic Brown Sauce might be just the sauce you are searching for. This recipe makes 8 servings with 196 calories, 8g of protein, and 7g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have olive oil, veal shank, beef broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes about 6 hours and 10 minutes.

Instructions

Place the veal shank and knucklebones in a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in a preheated 350 degrees F oven for 45 minutes. When the veal pieces are brown, brush them with 3 tablespoons of tomato paste and season again. Raise the oven temperature to 450 degrees F and return the pan to the oven for 15 more minutes. Melt butter in a large stockpot over medium heat.

Ingredients you will need

Salt And Pepper

Tomato Paste

Veal Shank

Olive Oil

Butter

Veal

Equipment you will use

Roasting Pan

Pot

Oven

Saute the mirepoix vegetables and thyme in the butter to coat then stir in the remaining tomato paste and continue cooking until the vegetables are caramelized.

Ingredients you will need

Tomato Paste

Vegetable

Mirepoix

Butter

Thyme

Pour in the red wine to deglaze, stir.

Ingredients you will need

Red Wine

Transfer the browned bones to the stockpot.

Equipment you will use

Pot

Whisk in the water and broth.

Ingredients you will need

Broth

Water

Equipment you will use

Whisk

Add the bouquet garni and bring the sauce to a boil. Simmer gently for about 3 hours, skimming periodically. Strain the sauce through cheesecloth or a chinois to remove the bones and vegetable solids. Continue to cook for 1 hour more, skimming any foam that rises to the top, until the sauce is reduced to 2 cups and nicely thickened. Taste for strength and seasoning. May whisk in a pat of softened butter to finish the sauce.

Ingredients you will need

Bouquet Garni