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  • 1serving
  • 95minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 gallon Espagnole sauce, hot

  2. 1 gallon brown stock, hot

  3. ESPAGNOLE SAUCE

  4. 1 gallon brown stock , hot

  5. 1 1/2 cups brown roux

  6. 1/4 cup bacon fat

  7. 1 cup chopped carrots

  8. Salt

  9. Freshly ground black pepper

  10. 1/2 cup tomato puree

  11. BASIC BROWN STOCK

  12. 7 pounds beef marrow bones sawed into 2-inch pieces

  13. 8 ounces tomato paste

  14. 2 cups chopped onions

  15. 1 cup chopped carrot

  16. 1 cup chopped celery

  17. 2 cups dry red wine

  18. 1 bouquet garni

  19. Salt and pepper

  20. 8 quarts of water

Instructions Jump to Ingredients ↑

  1. In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap.

  2. In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer , skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap. Yield: 1 gallon Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste . In a mixing bowl, combine the onions, carrots , and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap. Yield: about 1 gallon

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