Sauce stock for dark sauce

Ingredients for 1 servings:

• 2 kg beef bones (power bones)
• 600 g soup vegetables (carrots, leeks and celery) in equal parts
• 1 beef leg slice(s), approx. 650 g
• 4 bay leaves
• 2 onions, quartered
• 15 black peppercorns
• n. B. water

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

Base for roulade, goulash and roast beef sauce

First, brown the shanks in batches in a large pot until they’re very brown. A good roasting aroma should develop on the bottom of the pot. This should take about 10-12 minutes. Then remove the bones from the pot and set them aside. Now, in the same pot (but don’t wash them first), brown the soup vegetables and onion quarters. After about 10 minutes—when everything has a nice, even color—return the bones. Using a wooden spoon, loosen any browned residue from the bottom of the pot with a little water. Tip: You can also use red wine if you like. Now add the shank and the rest of the ingredients to the pot and fill it with enough water to fill it to the brim. Let the pot simmer uncovered for about 5 hours. Skim off any foam every now and then. Important: It shouldn’t boil, just simmer gently! So, turn down the heat. After the cooking time is over, remove the bones and other ingredients from the pot with a ladle and pour the stock through a fine sieve lined with a kitchen towel into another pot. Reduce by half and season with salt and pepper to taste. You’ll have a very aromatic sauce that only needs to be thickened. Tip: The more you reduce the stock, the more intense the sauce will be. This will, of course, make enough for several servings. Portion it out and then freeze.