This sauce takes some time and effort, but the results are worth it!
- Large tray of raw beef bones (approx. 3 lbs or 1.5 Kg)
- 4 Tablespoons (60 ml) of olive oil
- 1 large onion, peeled and chopped
- 1 large carrot, cut into small chunks
- 1 stick celery, cut into small chunks
- 4 cloves of garlic, peeled and diced
- 1 Tablespoon rosemary leaves
- 1 Tablespoon thyme leaves
- 20 white mushrooms, roughly chopped (200g)
- 1 Tablespoon (8 g) arrowroot powder
- Salt, to taste
- Preheat the oven to 430°F / 220°C.
- Roast the bones for 45 minutes until dark brown.
- Meanwhile, add the olive oil to a large frying pan on high heat and sauté the chopped onion, carrot, celery, garlic, and mushrooms until they’re golden and caramelized.
- Place a large pot on the stove and add in the caramelized vegetables, rosemary, thyme, and roasted bones. Fill up the pot with cold water.
- Bring to a boil and then skim off and discarding any foamy impurities that gather on the surface.
- Place a lid on the pot and reduce the heat to a low simmer. Simmer for 1 hour and then strain the liquid out.
- Reduce the mixture over moderate-high heat until the stock reduces to approx. 2 cups (480 ml) – this can take a while, so keep the lid off and check on it regularly.
- In a small bowl, mix the arrowroot with a few tablespoons of cold water.
- Add the arrowroot mixture to the sauce just before serving and let it thicken.
- Season with salt, to taste.
All nutritional data are estimated and based on per serving amounts.
- Calories: 107
- Sugar: 0 g
- Fat: 12 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 0 g