gravy

Ingredients for 4 servings:

• 2 small onions
• 2 carrots
• 1 celeriac
• 500 g bones (veal or beef bones)
• 5 g fat
• 100 g tomato paste
• 0.1 liter of red wine
• 1 ½ liters of meat broth
• 1 bay leaf
• 1 carnation(s)
• 45 g flour
• Salt and pepper from the mill
• n. B. water

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

can be easily prepared and frozen in portions.

Wash the onions, carrots, and celery root and roughly dice them, including the skins. Heat the fat in a large pot and brown the bones over high heat. Add the diced vegetables and cook briefly. Stir in the tomato paste and roast vigorously. Do not reduce the heat. When the vegetable and tomato paste mixture begins to thicken slightly, deglaze the pot with a little water or red wine, loosening any crust on the bottom of the pot with a wooden spoon. Repeat this process three times to give the sauce a nice dark color. Top up the sauce base with the stock. Add the remaining spices and simmer for at least 1 hour. The flavor will develop better if you let the sauce simmer for longer. Strain the sauce or jus through a fine sieve. Let it rest and skim off the fat. Season with salt and pepper. Return the jus to a pot and bring to a boil. To thicken, stir the flour into a little red wine or water until smooth and whisk into the boiling liquid. Then reduce the heat and simmer gently for another 10 minutes.