Brown Sauce (Sauce Espagnole)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Beef shin with meat
1 lb	454g / 16oz	Veal knuckle (small)
		Salt and pepper - to taste
		Cooking oil - for braising meat
8 tablespoons	120ml	Butter
1 tablespoon	15ml	Carrot - diced (large)
1		Bay leaf
1		Onion - diced (large)
2		Celery - diced
1		Thyme
1		Garlic - cut in half
8 tablespoons	120ml	Flour
3/4 cup	177ml	Tomato puree
4 cups	948ml	Beef stock
2 cups	474ml	Water

Recipe Instructions

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 275F 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.