Brown Sauce (sauce Espagnole) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Beef shin with meat,
1 small: Veal knuckle,
Salt and pepper, to taste
Cooking oil, for braising
Meat,
8 tbsp: Butter,
1 large: Carrot, diced
1: Bay leaf,
1 large: Onion, diced
2 Stalks: celery, diced
1 pinch: Thyme,
1 Clove: garlic, cut in half
8 tbsp: Flour,
3/4 cup: Tomato puree,
4 cup: Beef stock,
2 cup: Water,
Directions:
STEP ONE In a large, thick-bottomed pot place a little cooking oil.
Place in a 425-degree oven and get it smoking hot. Add beef shin and
veal knuckle (have butcher break shin and veal knuckle into medium
size pieces), salt, and pepper, and cook to a golden brown.
STEP TWO Add butter and all remaining ingredients except tomato
puree and liquids. Blend thoroughly and continue to brown until
vegetables are almost tender and flour is a deep brown.
STEP THREE In the meantime, mix tomato puree, beef stock, and
water; bring to a boil. Stir into hot bones and vegetables, and add
salt and pepper to taste. Reduce heat to 275 degrees and cook covered
for at least 2 hours. Stir frequently.
STEP FOUR Strain sauce through a medium strainer, place on stove, and
bring to a slow simmer. Skim off excess fat (or cool overnight and
remove fat). Refrigerate until needed.
Makes approximately 1 quart.
Source: Locke-Ober, Boston, MA
Recipe By : Locke-Ober, Boston, MA
From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking
Source from luhu.jp
Place in a 425-degree oven and get it smoking hot. Add beef shin and
veal knuckle (have butcher break shin and veal knuckle into medium
size pieces), salt, and pepper, and cook to a golden brown.
STEP TWO Add butter and all remaining ingredients except tomato
puree and liquids. Blend thoroughly and continue to brown until
vegetables are almost tender and flour is a deep brown.
STEP THREE In the meantime, mix tomato puree, beef stock, and
water; bring to a boil. Stir into hot bones and vegetables, and add
salt and pepper to taste. Reduce heat to 275 degrees and cook covered
for at least 2 hours. Stir frequently.
STEP FOUR Strain sauce through a medium strainer, place on stove, and
bring to a slow simmer. Skim off excess fat (or cool overnight and
remove fat). Refrigerate until needed.
Makes approximately 1 quart.
Source: Locke-Ober, Boston, MA
Recipe By : Locke-Ober, Boston, MA
From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking
Source from luhu.jp