Ingredients:

  • 2 kg (4.4 lbs) Beef or Veal Bones
  • 2 tbsp (30 ml) Vegetable Oil
  • 225 g (8 oz) Yellow Onion
  • 150 g (5.3 oz) Carrot
  • 115 g (4 oz) Celery
  • 3.8 litres (1 gallon) Cold Water
  • 1 Bouquet Garni
  • 1 tsp (5 ml) Black Peppercorns
  • 60 ml (1/4 cup) Clarified Butter
  • 60 ml (1/4 cup) All-Purpose Flour
  • 225 g (8 oz) Yellow Onion, finely diced
  • 150 g (5.3 oz) Carrot, finely diced
  • 115 g (4 oz) Celery, finely diced
  • 60 ml (1/4 cup) Tomato Paste
  • 1.9 litres (8 cups) Brown Stock
  • 1/4 tsp (1.25 ml) Black Peppercorns

Instructions:

  1. Roast the beef/veal bones in a roasting pan at 200°C (400°F) until deeply browned. Deglaze the pan with a bit of water and scrape up any browned bits, adding them to the stockpot.
  2. Sauté the roughly chopped onion, carrot, and celery until deeply browned. Add to the stockpot with the bones. Cover with cold water, add the bouquet garni and peppercorns. Bring to a simmer, then reduce heat and simmer gently for 3-4 hours, skimming off any impurities.
  3. Strain the stock through a fine-mesh strainer or cheesecloth-lined colander. Discard the solids. Set the stock aside.
  4. In a large pot, melt clarified butter over medium heat. Add the flour and cook, stirring constantly, until the roux turns a deep, rich brown colour.
  5. Add the finely diced onion, carrot, and celery to the roux and sauté until softened and lightly browned.
  6. Stir in the tomato paste and cook for a few minutes to caramelise it and deepen its flavour.
  7. Gradually whisk in the warm brown stock, making sure to avoid lumps.
  8. Add the bouquet garni and peppercorns. Bring the sauce to a simmer, then reduce the heat and simmer gently, uncovered, for 1-2 hours, or until the sauce has thickened to your desired consistency.
  9. Strain the sauce through a fine-mesh strainer, pressing on the solids to extract as much flavour as possible. Season to taste with salt and pepper.