Sauce for Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 7 mg | (0 %) | ||
| Calcium | 1 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 1 kilogram Bones (food group) (Veal, pork)
- 3 Tbsps vegetable oil
- 1 carrot
- ½ Celery root
- 150 grams onions
- 2 Tbsps Tomato paste
- 500 milliliters dry Red wine
- 1 ½ Tbsps Pastry flour
- 1 ⅕ liters Veal stock
- 5 Juniper berries
- 2 bay leaves
- 5 peppercorns
- 3 cloves
- ½ tsp Mustard seed
- 1 sprig Sage
- 1 sprig rosemary
- 2 sprigs thyme
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 230°C (approximately 450°F).
Rinse the bone, pat dry and place on a greased baking sheet. Cook in the preheated oven for 30 minutes, turning occasionally.
In the meantime, peel and dice the vegetables.
Heat 2 tablespoons of oil in a roasting pan and fry the vegetables. Add the bones and cook another 5 minutes. Stir in the tomato paste and cook until everything takes the red color. Deglaze with 1/3 wine, let it reduce and sprinkle with flour. Pour another 1/3 wine and let it reduce. Add the rest of the wine and the veal stock. Bring to a boil, then simmer over low heat for 1 hour. Add the spices and simmer another 1 1/2 hours. Add the herbs about 20 minutes before the end of cooking.
Strain the sauce through a fine sieve into a new pot and let simmer until slightly creamy. Season with salt and pepper.
