Ricetta 31 - Spanish Sauce - Colette's kitchen delights - by Graziella Martina

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           Spanish Sauce

1kg  beef on the bone
50g  sliced bacon or ham
50g  butter
1  onion
a few cloves
1  teaspoon of sugar

1  carrot
1  sprig of parsley, chervil and tarragon
1  stick of celery
1  bayleaf
a few spoonfuls of flour
Cut about half of the piece of meat into slices. Make a stock with the other half, using an abundant half a litre of water. Cover the base of the saucepan with the slices of bacon and ham, put in the butter, shred the onion over this and place the meat flatly on top. When the meat starts to brown on the bottom side, moisten it with a ladle of stock, then turn the meat over, so it can brown on the other side. Pour over the rest of the stock, add the sliced carrot and the bunch of herbs. Let it simmer for a couple of hours, then take out the meat and the ham and pass the sauce through a colander. Then thicken the sauce up with a little flour and butter.
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