Ingredients
-
,5 l of sauce
- 5 kg of veal bones
- 8 kg of beef trimmings
- 2 calf’s feet split in two
-
butter
- 4 white onions
- 1/2 celery stick
- 1 head of garlic
- 1 small carrot
-
a few grains of black pepper
- 1 tablespoon(s) tomato paste
-
red wine
-
water
- 1/2 tablespoon(s) of mirror (a reduction of red wine)
- 1/2 tablespoon(s) salty soy sauce
-
balsamic vinegar
Preparation
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Preheat the oven to 180/200 °C (gas mark 6-7). Bake the bones, 6 kg of beef trimmings and the calves’ feet for 30 to 50 minutes until they are nicely colored. When they are nicely colored, skim off the fat and set aside.
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Pour butter into a saucepan. Sweat an aromatic garnish in it, namely the quartered white onions, the celery stick, the head of garlic cut in half, the washed, peeled and quartered carrot and a few grains of black pepper. Add the bones and meats, sweat until browned. Add 1 generous tablespoon of tomato paste. As soon as the preparation sticks to the pan, pour in red wine up to the height of the carcasses. Reduce by half. Fill the saucepan with cold water to the top and reduce for 6 to 7 hours, until you can see the bones. Filter and place in the refrigerator for 24 hours so that the preparation sets. Remove the orange fat film that has formed on the top as well as the lower part where the impurities are.
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In a saucepan, brown 2 kg of beef trimmings in a little butter. Pour off the liquid using a strainer, return to the saucepan and add the veal stock previously prepared. Bring to a rolling boil then, when the mixture boils, reduce until it becomes coated. Filter again. You will obtain a full-bodied meat juice. Then add the mirror, to add shine and a full-bodied note, and the salty soy sauce. At the last moment, during service, add a touch of balsamic vinegar with a pipette.
