Reply To: Beef sauce

OK. I started this thread and I would like to thank you all for your contributing responses. I’d like to share with you a recipe I got from another source. It’s a bit convoluted and time-consuming, but you prepare it once and you’ll have enough for many meals. Here’s the run down:

You take several packs of bones with marrow (the marrow bones used for cholent) and bake it at 425 degrees along with celery, carrots, and onions. You let it bake until it becomes literally burnt and all shriveled up. It may take 2-3 hours.

You then transfer it from the oven to a stock pot and fill with water up to the level of the bone/vegetables mixture. Simmer on a low flame until the water is reduced to approximately a third of the original volume. The water should now be a dark brown color. This may take several hours.

You then take the bones and vegetables out of the pot and discard it.

You now add wine to the water. Preferably red dry wine although you may use sweet wine if you prefer. you can also try to experiment with any of the white wines. You may add as much or as little wine as you wish. You will truly know the correct amount of wine after doing this recipe several times. However, the first time around start with 1 part wine to 4 parts water.

You then freeze it in meal-size compartments.

Before you serve you defrost it slightly and scrape off the fat (which will inevitably swim to the top during the freezing process) and put it in a skillet along with some flour. Mix the flour and fat (note this is pretty healthy fat – I think) until you get a heavy mixture. You then add the rest of the contents of the container to the mixture. Mix a bit and you got yourself a delicious sauce!

– Leider