Roast gravy

Ingredients for 4 servings:

• 400 g rib(s)
• 1 tbsp clarified butter
• 1 tbsp butter
• 4 tbsp germ oil
• 4 onions, brown, roughly diced
• 3 carrots, peeled, sliced
• 150 g celeriac, peeled, diced
• 1 small parsley root(s), peeled, diced
• 1 stalk(s) leek, cut into rings
• 6 tomatoes, seeds removed, quartered
• 1 bouquet garni, tied (5 sprigs of thyme, 2 sprigs of rosemary, 1/2 bunch of parsley)
• 800 ml veal stock
• 800 ml chicken stock
• 300 ml beer, dark
• 50 g butter, cold, diced
• 1 small potato(s), peeled, finely grated
• Salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Heat the clarified butter, butter, and germ oil in a large pot and brown the ribs all over. Then add the onions, carrots, celery, and parsley root. Stir vigorously. Two minutes later, add the leeks and stir for another minute. Deglaze with the stock and scrape up any browned bits from the bottom of the pot. Add the bouquet garni and tomatoes, bring to a boil, and then simmer until reduced by about 1/3. Remove the ribs, strain the sauce through a fine sieve, and return it to the stove. Add the beer, add the ribs, and reduce the sauce by another third. Remove the ribs, add the pieces of butter, and stir continuously. If it doesn’t thicken enough, add the mashed potatoes. Season to taste with salt and pepper. The sauce takes some time to prepare, but you’ll have plenty of time anyway while the roast is in the oven. I came up with this sauce while preparing UschiG’s excellent “Stuffed Roast in a Salt Coat.” We’re sauce lovers, and this recipe doesn’t actually produce any sauce.