Dark gravy basic recipe

Ingredients for 1 servings:

• 2 ½ kg beef bones
• 1.6 kg pork bones
• 1 kg beef broth, cut into cubes (approx. 2 x 2 cm)
• 1 kg celeriac, cut into cubes (approx. 2 x 2 cm)
• 800 g carrot(s), sliced
• 70 g ginger root, roughly chopped
• 30 g turmeric root, roughly chopped
• 300 g parsley root(s), sliced
• 4 large onions, quartered, do not remove the skin
• 2 garlic bulbs, cut crosswise
• 2 stalk(s) leeks
• 1 bunch of parsley
• 250 g dried porcini mushrooms (cheap porcini mushroom pieces are perfectly sufficient)
• 300 g tomato paste, 3-fold concentrated
• 10 liters of beef broth
• 3 liters of red wine, good quality, Primitivo is very suitable for example
• 2 ½ liters of water
• 7 bay leaves
• 1 ½ tbsp thyme, shredded
• 1 ½ tbsp rosemary, dried
• 1 ½ tbsp allspice berries, roughly crushed in a mortar
• 3 tbsp mustard seeds, crushed in a mortar
• 40 juniper berries, crushed in a mortar
• 40 carnations
• salt and pepper
• 40 g clarified butter
• 5 tbsp oil for frying

Instructions

Working time approx. 3 hours; Cooking/baking time approx. 15 hours; Total time approx. 18 hours

for approx. 13 liters, for storage

Place the beef and pork bones in a suitably sized bowl, add a little cooking oil suitable for frying and mix together so that the meat and bones are evenly coated with oil. Spread the contents of the bowl evenly on a baking tray and roast in the upper third of the oven at 230 – 250°C using the fan-assisted grill or grill function until everything is evenly dark brown. While roasting, turn the bones over once they are well browned on top so that they are roasted on all sides. The more of the meat and bone surface that is roasted, the more roasted aromas will be contained in the sauce, which significantly enhances the flavor. They should be brown to dark brown, not black! Place the celery, carrots and parsley root in a suitably sized bowl, add a little cooking oil suitable for frying and mix together so that the root vegetables are evenly coated with oil. Spread the contents of the bowl evenly onto a second baking tray and roast the vegetables in the lower third of the oven at 230-250°C using the fan-assisted grill or grill function until everything is evenly roasted and dark brown. The tray can be in the oven at the same time as the sauce bone; once the bones are finished roasting, the baking tray with the vegetables can be moved to the upper third of the oven. In the meantime, wash the leek, halve it lengthwise, and cut into 3 cm pieces. Now fry the diced soup meat in the clarified butter until dark brown (a 20 liter pot is needed for this amount of sauce). Remove the meat from the pot and place it in a bowl. Add the onions, leek, ginger, turmeric, and garlic to the pot and also fry in the clarified butter. At the end of the roasting process, add about 150 g of tomato paste and fry it along with the sauce. Whenever the tomato paste on the bottom of the pan turns dark brown, deglaze with a little wine to loosen the sediment, then continue frying until the wine has evaporated and the tomato paste on the bottom of the pan turns dark brown. Repeat this deglazing and roasting process about 4-6 times to give the sauce enough roasted ingredients. But be careful not to let it turn black, otherwise the sauce will become bitter. Now deglaze with 10 liters of beef stock and add the remaining 2 liters of wine. Carefully scrape off the sediment once the liquid has been added. Add the roasted bones, the roasted root vegetables and the seared soup meat, as well as the remaining tomato paste, the dried porcini mushrooms, the washed parsley and all the spices. Bring to a boil, then reduce the heat so that it is just simmering. Simmer on low heat for at least 10 hours, adding a little water every now and then. This makes about 13 liters of sauce. Now strain the contents. The sauce can be preserved in portions or frozen. If you want to thicken the sauce with a dark sauce thickener, it is recommended to do so only when using the sauce and not before preserving or freezing.