Gravy / gravy base made from meat bones

Ingredients for 1 servings:

• 1 kg meat bones or gravy bones from pork
• 4 carrots
• 1 stalk(s) leek
• 1 small bell pepper(s)
• 3 m.-large onion(s), with skin
• 1 small slice(s) of celery, approx. 100 g
• 200 ml red wine, dry, e.g. Merlot
• 150 g tomato paste, 3-fold concentrated
• 1 bulb(s) garlic, with skin
• 2 ½ liters of water
• 2 pinches of salt
• 1 pinch(s) pepper, freshly ground
• 4 tbsp, heaped parsley, freshly chopped
• 3 tsp broth, granulated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 15 minutes

hearty and delicious in a jar

To prepare: Wash the carrots (do not peel them) and cut/dice them into 2 cm pieces. Cut the onions into eighths with the skin intact. Wash the leeks, celery, and bell peppers and cut/dice them into small pieces. Slice the garlic bulb (about 8-10 cloves) horizontally and add them with the skin on. Wash and finely chop the parsley. Place everything in a bowl. Add oil or cooking fat to a large pot (at least 6 liters) and set the stovetop to medium heat. Add the meat bones and cook for 30-50 minutes, until all sides of the bones are nicely browned. Adjust the heat so they don’t burn or turn black. Then add the prepared vegetables from the bowl and cook for about 10-15 minutes, until the roasted aromas have developed. Now add the tomato paste with 1-2 tablespoons of water. Turn the bones over and stir well so that the tomato paste cooks and browns, but doesn’t burn. Also run your hand along the bottom of the pot, removing any browned film. Once the bone and vegetable mixture has formed a creamy, brownish consistency, deglaze with red wine and continue to cook until it has a brownish, creamy consistency and the alcohol has completely evaporated. This takes about 10-15 minutes. Add salt and pepper and mix briefly. Then add enough water to cover everything and stir in the granulated stock. Stir everything again, scraping off any brown film from the bottom of the pot and stirring in the liquid. Let it simmer on low heat until the liquid has reduced by about half. This takes about 1.5-2 hours. Now remove the bones and vegetable remains and pour the sauce through a sieve into another pot. A fine stainless steel sieve is best for this. Bring the sieved sauce back to a vigorous boil for another 5-10 minutes. In the meantime, rinse the preserving jars with boiling water and prepare them. If you want to use the sauce immediately for a delicious meal, you can skip the preserving jars. Fill the jars with the sauce to 1 cm below the lid, seal, let cool, and you’re done. Tip: Before bottling the strained sauce, taste it again and add a pinch of salt or pepper if desired.