gravy

Ingredients for 4 servings:

• 2 small onions
• 2 carrots
• 1 celeriac, approx. 300 g
• 5 g fat
• 100 g tomato paste
• 100 ml red wine
• 1 ½ liters of meat broth or vegetable broth
• 1 bay leaf
• 1 clove(s)
• 45 g flour
• 500 g veal bones or beef bones

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

simple and delicious, with meat broth and beef bones

Wash the onion, carrots, and celery and roughly dice them with the skins on. Heat the fat in a large pot and brown the bones over high heat. Add the vegetables and brown. Stir in the tomato paste and brown vigorously. Do not reduce the heat. When everything starts to stick to the pan, deglaze with a little water or, better yet, red wine, loosening the crust on the bottom of the pot with a wooden spoon. Repeat this process several times to give the sauce a nice dark color. Top up the sauce base with the stock. Add the spices and simmer for at least 1 hour. Then strain the sauce through a fine sieve, let it cool, and skim off the fat if desired. Season the sauce with salt and pepper and bring back to a boil. To thicken, stir the flour into a little red wine or water until smooth and whisk into the boiling sauce. Then reduce the heat and simmer gently for another 10 minutes. If you like it spicy, add half a bell pepper. A lot of effort for a sauce, but it’s worth it.