Brown Gravy Base

Method9 steps · about 4 hr 15 min

1. 1

   Step 1: Heat oil (1 tbsp.) in a large pot and roast meat bones (2 pounds) on high heat until nicely browned.

   Uses 1 tbsp. vegetable oil · 2 pounds meat bones (pork and/or beef)

2. 2

   Step 2: In the meantime, quarter the onion (1 large) and wash and cut all other vegetables into ½-inch size cubes.

   Uses 1 large onion · 1 large carrot · 1 large leek · 3 stalks celery · ¼ celery root head

3. 3

   Step 3: Add the vegetables to the meat.

   Uses cut vegetables · browned meat bones

4. 4

   Step 4: Roast for a few minutes and then add the garlic and tomato paste (2 tbsp.).

   Uses 1 tbsp. garlic paste · 2 tbsp. tomato paste

5. 5

   Step 5: Deglaze with red wine (¼ cup) and simmer until almost all liquid is gone.

   Uses ¼ cup red wine (alternatively ¼ cup water)

6. 6

   Step 6: Add water (8 cups), salt (1 tbsp.) and spices and bring to a boil.

   Uses 8 cups water · 1 tbsp. salt · 3 bay leaves · 3 whole juniper berries · 7 whole all spice · 2 cloves

7. 7

   Step 7: Let simmer for about 4-5 hours. If necessary, add some more water.

   Simmer stock · 300 minUses seasoned stock · additional water only as needed

8. 8

   Step 8: Discard bones and strain the sauce through a colander into a bowl.

   Uses simmered stock with bones and vegetables

9. 9

   Step 9: Freeze the sauce into ice cube trays or small plastic containers.

   Uses strained gravy base