Brown Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 hrs 30 mins |
| Total Time | 6 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beef marrowbones
- Peanut oil for frying
- 300 g veetables (roasted veetables), e.., from celeriac, carrots, onions
- 5 tablespoon tomato paste
- 1 liter red wine
- 1 liter beef stock
- 2 bay leaves
- 1 teaspoon pepper berries, pink
- 3 juniper berries
- 3 allspice
- 2 carnation (s)
- 125 g butter, cold
Print Recipe
Pin Recipe Instructions
- First roast the marrowbones in the oven at a high temperature for about half an hour. Heat the oil in the pan and add the roasted bones. Then add the roasted vegetables to the pot and fry them vigorously. Add tomato paste and stir well so that the pulp does not burn and become bitter. Then deglaze everything with the red wine and remove the roasting set from the bottom of the pan. Now pour in the stock, add the spices and mix everything together. Now switch the hotplate to half power and let the brew simmer for 4 - 5 hours.
- After the specified cooking time, first free the marrowbones and roasted vegetables from the brew using a coarse sieve. Then pass the sauce through a fine sieve to remove the spices and smaller pieces from the sauce. The basic brown sauce or jus is now ready.
- In order to make a demi-ice cream from it, the sauce has to be reduced by half and then tied. To do this, put the basic sauce on the stove again over medium heat until there is only half as much liquid in the pan. This simmering takes about 30 minutes. Then put the cold butter in flakes in the sauce and stir until smooth with the whisk.
- Tip: freeze the sauce in portions in freezer bags, so you always have some sauce ready to hand.
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