John Myers
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The perfect dark background recipe with a picture and simple step-by-step instructions.
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- 1 kg Beef meatbones
- 1 kg Onions
- 4 piece Carrots
- 0,5 Celery root
- 1 tube Tomato paste
- 500 ml Veal stock
- 1 bottle Red wine
- 1 pole Leek
- Black peppercorns to taste
- Garlic cloves to taste
- 4 piece Bay leaves
- Salt to taste
- Juniper berries to your taste
- Clarified butter to taste
- Put the butter lard in a large saucepan / roaster, heat. Peel the onions and cut into large pieces. Clean the carrots and also chop them into large pieces. Add beef bones with onion & carrot pieces.
- Sear the whole thing until it looks black and unsightly. Takes about 3/4 hour for each type of stove. Then you add the tomato paste from the tube. Sear this for another 15 minutes. When it has taken on the appropriate color, deglaze with veal stock & red wine.
- Wash the porre stick, clean roughly cut. Add together with peppercorns, juniper berries, peeled-chopped garlic cloves, bay leaves and stir. Bring to the boil once, then turn down the power with the lid closed and let simmer for 3 or more hours. The more intense the taste becomes.
- Then take out the meat bones. The rest of the food is poured into a sieve where it can drain off. Season the collected dark stock with salt to taste and then pour into several glasses. Do not throw away the pasty mass left in the sieve, but process it further.
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