manintheboat
01-28-2005, 05:29 PM
This is my favorite of the "mother sauces". This is an outstanding sauce for steaks. It takes all day to make it, but it is well worth the time and effort. It is one of the richest and most opulent sauces you can make. This also is taken (and improved upon) from foodtv.com. Here it is:
Beef or veal bones. I like the veal or beef shanks (you want something with lots of marrow). Neck bones will work good here too. About 4-5 good size bones is all you need here.
salt and pepper to taste
2 tablespoons olive oil
5 tablespoons of tomato paste, divided
2 tablespoons unsalted butter
1 onion, outer skin removed cut in quarters
10-12 cloves of garlic, skin removed
2 celery ribs, cut in 2" chunks
2 carrots, cut in 2" chunks
1 bunch fresh thyme (make sure to use fresh. kroger will have it)
1 bottle of dry red wine (note: make sure to use wine that is good enough to drink. There is no reason to use the best wine in the cellar either. Sutter Home Caberet will get the job done here)
1 cup cognac
1 quart water
1 quart beef broth (canned is fine). Make sure you use LOW SODIUM. You will be sorry if you don't.
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon green peppercorns
2 tablespoons chopped parsely
Place bones in a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in a preheated oven at 350 degrees for 45 minutes. Remove from oven. Brush the bones with half of the tomato paste. Raise the oven temp. to 450 degrees and return the bones to the oven. Roast for 15 more minutes.
In a large, heavy stockpot, melt the butter with a little bit of olive oil over medium heat. Add the Onions, Celery, Carrots and thyme and saute for 5 minutes. Add the garlic and the rest of the tomato paste and saute for another 5 minutes, or until the vegetables are carmelized. Add the bottle of red wine and stir. This will deglaze the pan. Scrape the bottom of the pan real good. Transfer the bones into the pot. Add the water, cognac and broth and wisk. Add peppercorns, bay leaves and parsley. Reduce heat and simmer for 3 hours. Be sure to skim the fat off of the top while the sauce is simmering.
Strain through cheesecloth to remove all bones, vegetables and herbs. Cook the sauce on medium low for another hour or two, or until the sauce is thickened. It should heavily coat the back of a spoon. You should end up with around 2 cups of sauce. Add salt and pepper to taste. Wisk a tablespoon of softened butter to the sauce to finish it.
Serve over your favorite steak.
This sauce is awesome and is well worth the time and effort.
Beef or veal bones. I like the veal or beef shanks (you want something with lots of marrow). Neck bones will work good here too. About 4-5 good size bones is all you need here.
salt and pepper to taste
2 tablespoons olive oil
5 tablespoons of tomato paste, divided
2 tablespoons unsalted butter
1 onion, outer skin removed cut in quarters
10-12 cloves of garlic, skin removed
2 celery ribs, cut in 2" chunks
2 carrots, cut in 2" chunks
1 bunch fresh thyme (make sure to use fresh. kroger will have it)
1 bottle of dry red wine (note: make sure to use wine that is good enough to drink. There is no reason to use the best wine in the cellar either. Sutter Home Caberet will get the job done here)
1 cup cognac
1 quart water
1 quart beef broth (canned is fine). Make sure you use LOW SODIUM. You will be sorry if you don't.
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon green peppercorns
2 tablespoons chopped parsely
Place bones in a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in a preheated oven at 350 degrees for 45 minutes. Remove from oven. Brush the bones with half of the tomato paste. Raise the oven temp. to 450 degrees and return the bones to the oven. Roast for 15 more minutes.
In a large, heavy stockpot, melt the butter with a little bit of olive oil over medium heat. Add the Onions, Celery, Carrots and thyme and saute for 5 minutes. Add the garlic and the rest of the tomato paste and saute for another 5 minutes, or until the vegetables are carmelized. Add the bottle of red wine and stir. This will deglaze the pan. Scrape the bottom of the pan real good. Transfer the bones into the pot. Add the water, cognac and broth and wisk. Add peppercorns, bay leaves and parsley. Reduce heat and simmer for 3 hours. Be sure to skim the fat off of the top while the sauce is simmering.
Strain through cheesecloth to remove all bones, vegetables and herbs. Cook the sauce on medium low for another hour or two, or until the sauce is thickened. It should heavily coat the back of a spoon. You should end up with around 2 cups of sauce. Add salt and pepper to taste. Wisk a tablespoon of softened butter to the sauce to finish it.
Serve over your favorite steak.
This sauce is awesome and is well worth the time and effort.