Prep 20 mins
Cook 11 hrs
This recipe is by one of the highest rated restaurants in New York City. It is used neat and also as a component of many of their other recipes. It's an extra-ordinary recipe that uses ordinary ingredients. It's very easy, but it does take time. You may think it's a bit of work, but I think it's worth it and have used it in dozens of ways (it's great on or in most anything). A wonderful basic that you may use as you need it. Keeps in the fridge several days and it freezes well, so you'll always be able to keep some on hand.
- 2 tablespoons pork fatback (or bacon)
- 1⁄2 cup carrot, sliced
- 1⁄4 cup onion, chopped
- 1 teaspoon thyme
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 1⁄2 cups flour
- 1⁄3 cup butter
- 1 1⁄2 quarts beef stock (or equivalent)
- 1 lb fresh tomato, peeled and chopped (or equivalent)
- 1 cup white wine
- Brown carrots and onions slowly with the fatback and add the seasonings.
- Mix flour and butter to form a rouix and add, mixing well.
- Add a quart of stock and simmer very slowly for three hours.
- Let stand overnight.
- Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum.
- Strain again.
Yum! This was really easy to make and turned out wonderful for me. I did make a change though. I used red wine (instead of white wine), because the veal recipe for which I was preparing this sauce suggested using madeira or red wine for a more hearty flavor. Otherwise, I followed the recipe exactly as written. It's very tasty and would be a really good base for so many wonderful dishes. I put a little extra in the freezer which I think will be excellent as a base for a savory beef stew.