Sauce Espagnole (Brown Sauce)

Ingredients

• 1 stick (4 ounces) butter or ½ cup beef or veal drippings or bacon fat
• ½ cup finely chopped onions
• ¼ cup finely chopped carrots
• ¼ cup finely chopped celery
• ½ cup all-purpose flour
• 10 black peppercorns
• 2 cups drained and finely chopped canned whole tomatoes or 2 cups tomato puree
• ½ cup coarsely chopped parsley
• Hide ingredients for 8 cups Brown Beef Stock 1 8 cups Brown Beef Stock (opens in new tab) 8 cups Brown Beef Stock
  • 5 pounds meaty beef bones
  • 2 medium unpeeled onions, quartered
  • 2 carrots, cut into 2-inch pieces
  • 2 celery ribs, cut into 2-inch pieces
  • 2 cups water or 1 cup white wine
  • 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Preheat the oven to 425°F. Place in a lightly oiled roasting pan and roast for 15 minutes: 5 pounds meaty beef bones
  2. Add: 2 medium unpeeled onions, quartered; 2 carrots, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces
  3. Roast, stirring occasionally to prevent the vegetables from burning, until the bones are well browned, about 40 minutes. Transfer to a stockpot. Carefully pour off the fat from the roasting pan and add: 2 cups water or 1 cup white wine
  4. Scrape up any browned bits, then pour the deglazed liquid into the stockpot. Add: 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; ¼ teaspoon white or black peppercorns; (2 whole cloves)
  5. Add: Cold water to cover
  6. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• (Salt and black pepper)