Allgäu gravy

Ingredients for 5 servings:

• 1 tbsp clarified butter
• 1 kg beef bones
• 1 leek(s)
• 2 large carrots
• ½ m.-large celeriac
• 2 m.-sized onion(s)
• 1 tbsp tomato paste
• ½ liter beer, dark
• 2 liters of beef broth
• 6 bay leaves
• 4 allspice berries
• 8 juniper berries
• 16 peppercorns, black
• 1 tbsp salt, fine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

regional traditional dish

Gather all ingredients and necessary utensils in advance. Rinse and pat dry the beef bones, and roughly dice the leeks, carrots, celeriac, and onions. Place the clarified butter in a large pot and sear the beef bones, then the vegetables, then add the tomato paste for a few minutes. Deglaze with the dark beer and reduce by simmering. Then pour in the beef broth (ideally available as a byproduct of Allgäuer simmered beef), add the spices, and reduce the broth for about 3 hours. Then skim off any coarse ingredients and strain the remaining contents of the pot through a fine sieve. Return the resulting broth to the pot and reduce until it thickens and forms a sauce. At the end of the cooking time, the remaining Allgäuer gravy will be about 25% of the original liquid (mixture of dark beer and beef broth). Per serving: approximately 315 kcal