Dark sauce according to Grandpa Herbert

Ingredients for 1 servings:

• 2 kg beef bones
• 1 bunch of soup vegetables
• 3 bottles of red wine, 750 ml each, e.g. Bordeaux or Merlot
• n. B. water
• 3 bay leaves
• salt and pepper
• Paprika powder
• 1 tbsp tomato paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 hours; Total time approx. 20 hours 20 minutes

takes time and patience

The quantity of bones is approximate. They should cover the bottom of the roasting pan without forming clumps. Preheat the oven to 200°C (top/bottom heat). Distribute the bones in the roasting pan and place uncovered in the preheated oven for 1.5 hours, turning them occasionally to brown them nicely all over. Meanwhile, trim the vegetables and cut them into generous pieces, then add them to the roasting pan with the bones. When the vegetables have turned brown—after about 1 hour—add the tomato paste and season with paprika, salt, and pepper to taste. Add the red wine until everything is covered. You can use Bordeaux or Merlot for red wine. You will need about 2 bottles. Return to the oven for another 2-2.5 hours, until the liquid has evaporated. Now add water until everything is covered again and let it simmer—this time with the lid on—for 12 hours at 80°C. Now refill with about 1 bottle of red wine and let it simmer for another 2-3 hours at just under 100°C. Then pour the sauce through a sieve and refrigerate. Skim off the resulting fat and freeze it. It’s perfect for frying.