Brown Sauce (Sauce Espagnole)
** 2 1/2 lb beef shin with meat
** 1 sm veal knuckle
** salt and pepper, to taste
** cooking oil, for braising meat
** 8 T butter
** 1 lg carrot,diced
** 1 bay leaf
** 1 large onion,diced
** 2 stalks celery,diced
** 1 pn thyme
** 1 clove garlic,cut in half
** 8 T flour
** 3/4 c tomato puree
** 4 c beef stock
** 2 c water
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.
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.
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
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.
Serving Ideas : Use alone or as a base for other sauces
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