BROWN STOCK SAUCE


  • 8,81 lbs of beef marrow bone cut into 1,96 inches pieces
  • 6,61 lbs of beef marrow bone cut into 1,96 inches pieces
  • 16,90 oz tomato paste
  •  4 cups chopped onions
  •  2 cups chopped carrots
  •  2 cups chopped celery
  •  4 cups of red wine
  • 1 coffee cup garnish
  •  Salt and pepper
  •  4 large glasses of water

 

 

Preheat the oven to 446 F. Put the bones in a pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, mix the onions, carrots and celery. Put the vegetables on the bones and return to the oven. Fry for 30 minutes. Remove from oven and drain any oil. Put the frying pan on the stove and use a wooden spoon to fry the bottom of the pan and add red wine for better browning. Put everything in a large pot. Add the garnish and season with salt and seasoning. Add water. When it comes to the boiling level, reduce the heat, but since the boiling time is four hours, add water as you reduce the water. When the boiling time is over, strain the brown stock in the strainer.

 

ENJOY YOUR MEAL


 

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