Brown Sauce

Yield: 1 lit

Ingredients:

• 500 g bones, beef / veal / chicken / pork
• 10 ml oil
• 50 g mirepoix
• 50 g tomato paste
• 50 g flour
• 100 ml red wine
• 1 no clove
• 5 no white peppercorn, crushed
• 1.5 lit brown stock
• pinch thyme
• pinch salt
• pinch pepper

Procedure:

1. preheat oven 230*C
2. heat oil in roasting pan
3. spread bones on pan ... roast for 20 mins
4. turn for even browning
5. spread mirepoix around bones ... brown in oven
6. remove from oven  ... drain oil
7. over low stove fire ... add tomato paste,to browned bones, mirepoix
8. add flour ... stir ... allow flour to brown slightly
9. deglaze with brown stock ... add the rest of the brown stock
10. add clove, peppercorn ... bring to boil
11. simmer for 2-3 hours ... strain through a sieve
12. season with salt, pepper to taste