Brown sauce (sauce espagnole)

8 servings

Ingredients

Quantity Ingredient
2½ pounds Beef shin with meat
1 small Veal knuckle
Salt and pepper -- to taste
Cooking oil -- for braising
Meat
8 tablespoons Butter
1 large Carrot -- diced
1 Bay leaf
1 large Onion -- diced
2 Stalks celery -- diced
1 pinch Thyme
1 Clove garlic -- cut in half
8 tablespoons Flour
¾ cup Tomato puree
4 cups Beef stock
2 cups Water

Directions

STEP ONE In a large, thick-bottomed pot place a little cooking oil.

Place in a 425-degree oven and get it smoking hot. Add beef shin and veal knuckle (have butcher break shin and veal knuckle into medium size pieces), salt, and pepper, and cook to a golden brown.

STEP TWO Add butter and all remaining ingredients except tomato puree and liquids. Blend thoroughly and continue to brown until vegetables are almost tender and flour is a deep brown.

STEP THREE In the meantime, mix tomato puree, beef stock, and water; bring to a boil. Stir into hot bones and vegetables, and add salt and pepper to taste. Reduce heat to 275 degrees and cook covered for at least 2 hours. Stir frequently.

STEP FOUR Strain sauce through a medium strainer, place on stove, and bring to a slow simmer. Skim off excess fat (or cool overnight and remove fat). Refrigerate until needed.

Makes approximately 1 quart.

Source: Locke-Ober, Boston, MA

Recipe By : Locke-Ober, Boston, MA From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking

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