Sauce Meurette (Burgundian Red Wine Sauce)

Ingredients

• 4 tablespoons (½ stick) butter
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped onion
• 4 garlic cloves, smashed
• ½ cup chopped ham or pancetta
• Hide ingredients for 4 cups dry red wine or 2 cups red wine and 2 cups Brown Beef Stock 1 4 cups dry red wine or 2 cups red wine and 2 cups Brown Beef Stock (opens in new tab) 4 cups dry red wine or 2 cups red wine and 2 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.
• 1 bay leaf
• 2 sprigs thyme
• 2 sprigs parsley
• 1 tablespoon butter, softened
• 1 tablespoon all-purpose flour
• Hide ingredients for (1 cup Sautéed Mushrooms) 1 (1 cup Sautéed Mushrooms) (opens in new tab) (1 cup Sautéed Mushrooms)
  • 1 pound mushrooms
  • 3 tablespoons butter or vegetable oil
  • (1 garlic clove, thinly sliced)
  • Salt and black pepper
  • Toast rounds

  Sub-recipe steps

  1. Quarter or thinly slice to uniform thickness: 1 pound mushrooms
  2. Heat a very large skillet over medium-high until hot. Add: 3 tablespoons butter or vegetable oil
  3. Add the mushrooms and shake the skillet to coat the mushrooms. If desired, add: (1 garlic clove, thinly sliced)
  4. Cook over medium-high heat, shaking the skillet frequently. At first the mushrooms will seem dry and will absorb the fat. Continue to shake the skillet until the mushrooms begin to color and release their juice, 3 to 4 minutes. Season to taste with: Salt and black pepper
  5. Use as a garnish for cooked meats, pasta, and grains, or simply serve on: Toast rounds
• Salt and black pepper to taste
• (A dash of red wine vinegar)
• (A dash of brandy)