Roast beef bones
Reserve fat
deglaze roasting pans with red wine
Coat carrots celery and onions with 1/2 of the beef fat
Fry tomato paste in remainder of fat till dark brown
And tomato paste beef bones and veggies to stock pot simmer 6 hours
Transfer to another pot and reduce by 75% till it coats the back of a spoon
skim scum of surface
strain thru cheese cloth and coffee strainer
chill over night
skim top off solidified sauce
fry steaks with sea salt and ground pepper
deglaze pan with bourbon
add you steak sauce ( Glace de viande*
)
finish with butter
serve on asparagus with a cold Guinness.
Slideshow of pictures, photos, and videos, from webshots
*What is glace de viande?
cheers
ken
Reserve fat
deglaze roasting pans with red wine
Coat carrots celery and onions with 1/2 of the beef fat
Fry tomato paste in remainder of fat till dark brown
And tomato paste beef bones and veggies to stock pot simmer 6 hours
Transfer to another pot and reduce by 75% till it coats the back of a spoon
skim scum of surface
strain thru cheese cloth and coffee strainer
chill over night
skim top off solidified sauce
fry steaks with sea salt and ground pepper
deglaze pan with bourbon
add you steak sauce ( Glace de viande*
)finish with butter
serve on asparagus with a cold Guinness.
Slideshow of pictures, photos, and videos, from webshots
*What is glace de viande?
cheers
ken
