Brown Sauce (Spanish)
Ingredients: 1/2 cup of oil (remember the fat collected from the essence of bones? Well, the original recipe, the one I make and have no problems with weight or blood pressure, says that the cup contains only beef fat; however, I still add a little fat, a little oil...) 1/2 cup of flour 2 pieces of carrot 1 piece of onion 1/2 root celery 1/2 root parsley 1/2 head of garlic 1 piece of bell pepper 5 to 10 tomatoes - depending on how acidic you want your sauce, I only add 5 tomatoes 8 peppercorns 1 small bay leaf 1 sprig of thyme 1 teaspoon of salt 1 tablespoon of honey 500 ml of bone essence
Brown sauce is a classic recipe that, although it may seem outdated in the context of contemporary concerns about diet and health, remains an essential base for preparing other delicious sauces. This sauce has a wealth of flavors and depth that, once experienced, cannot be forgotten. I invite you to explore with me the original version of this sauce, setting aside fears about calories and focusing on the harmony of the ingredients.
To prepare one kilogram of brown sauce, you will need the following ingredients: one tablespoon of oil, one tablespoon of beef fat, flour, fresh vegetables, bone essence, tomatoes, pepper, bay leaves, and thyme. Start by melting the oil and beef fat in a wide, heavy-bottomed pan over low heat. When the fat is heated, add the flour and stir continuously to achieve a roux of a brown color, similar to caramelized sugar. This step is crucial for obtaining a uniform texture and deep flavor.
After about ten minutes of stirring, add the chopped vegetables: carrots, onion, celery, and any other vegetables you prefer. This will add a note of freshness and complexity to the sauce. Continue stirring so that the vegetables are coated in the flour and fat mixture. When you notice that the flour starts to swell and combine well with the vegetables, extinguish the heat with the bone essence. This ingredient will provide a rich and umami flavor to the sauce.
Put the lid on the pan and let it simmer for an hour, stirring occasionally to prevent sticking. During this time, prepare the finely chopped tomatoes. After an hour of boiling, add the tomatoes, pepper, bay leaves, and thyme. These flavors will perfectly complement the base of the sauce. Let everything simmer for another thirty minutes.
Once the sauce has boiled, blend it with a blender or strain it to achieve a smooth consistency. Bring it back to a boil and then let it cool before pouring it into jars to preserve it for the winter. You will discover that, besides being a wonderful base for other sauces, brown sauce gives your dishes a remarkable depth, being a true culinary treasure.
The savor of this sauce derives from the combination of beef fat, roasted flour, and bone essence, ingredients that, although they may seem inadequate nowadays, are essential for achieving an authentic brown sauce. Do not hesitate to experiment and adapt the recipe to your taste, but remember that the tradition of this sauce has deep roots in gastronomy, and each spoonful will add a splash of history and flavor to your plate.
