Fund Bruno, this is the ancient name of a sauce that has always held great importance in the history of classic cuisine or not.
A long cooking, without haste and with ingredients easily available in any kitchen.
needed:
celery, carrots, onions, tomatoes, sauce or concentrated tomato, white wine, rosemary, bay leaves, thyme, garlic, bones and scraps of veal and beef, salt.
Let's toast in the oven with the bones and trimmings partr to remove the excess fat as well as flavor and color, the meat.
In a deep pan and large, brown with a little oil and butter the vegetables cut into large pieces and then joining the bones and trimmings degreased.
Sauté over medium heat for several minutes, then add the white wine and let it evaporate half, sprinkle with a little flour, add the tomato concentrate and brown further.
This long and extreme browning aims to create a dark but tasty.
Join now abundantly broth or unsalted vegetables, herbs and let simmer slowly removing impurities Creates the surface.
When the level of stock you will be restricted by half, add again and leave to further reduce by half.
At this point, that is after about 4 hours, we can filter through into a new container smaller.
Let simmer and reduce even more "skimming" the surface.
The sauce will now have an appearance of a reddish-brown, very intense, a texture and a fairly tied bouquet full of roasted meat. Regulate the taste by combining the salt needed and then we pour the brown in a tall narrow and here, let stand until cool.
With cooling, the excess fat will have risen to the surface and you will be solidified, allowing us to eliminate it easily.
the brown is a wonderful sauce for roast is cooking cone accompanying sauces or as a base for more meat or wine.
Try it yourself!
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