3 recipes for incredibly tasty meat sauce ju: we cook it no worse than in a restaurant

Why is meat broth sauce so good, why is it prepared by housewives all over the world and so loved to be served with various dishes? Firstly, the good thing about it is that it is absolutely universal. This is an excellent base for meat dishes, side dishes, vegetables, dressings and gravies. You can pour it over the simplest and most complex dishes, and everything will be delicious.

Another plus is its simplicity and accessibility. You probably have some meat broth left over from cooking meat for soup or main courses, and you can quickly make a sauce from it while the main course is being prepared. Fragrant, thick and tender, with it potatoes, meat, cutlets, buckwheat - any lunch will become even tastier!

General cooking rules

The sauce is an important component of the dish, so you should be careful when choosing products for it. The sauce can be served separately with the meat, but sometimes it is used to prepare the dish. So, meat is often marinated in soy sauce, and baked in cream sauce.

Some sauces are prepared on the basis of an oil-flour mixture; to prepare it, you need to dry the flour in a frying pan until a faint nutty aroma appears, then add butter. Only after the butter has combined well with the flour can the liquid be added. Pour it in in a thin stream, stirring constantly, otherwise flour lumps will form.

When preparing fruit and berry sauces, the fruits are boiled until completely soft, and then crushed in a blender. Any sauce can be additionally rubbed through a sieve to make it homogeneous.

Interesting facts: French cuisine has the greatest variety of sauces. It is believed that French chefs developed more than 3,000 recipes for various gravies. Interestingly, it was the French who invented sauces that are known as “Portuguese”, “Polish”, “Bavarian” and even “Russian”. The “Russian” sauce includes caviar, mayonnaise and lobster broth.

Beef broth and beef stock

Beef is the culinary name for the meat of livestock, especially cattle. Being authentic and rich in flavor, it is used to prepare hundreds of mouth-watering and delicious dishes around the world. In addition to its good taste, it is also a source of great energy and ranks third in the world for meat consumption.

It is grilled, fried, roasted and grilled, and used in a variety of ways to enhance flavor and nutritional value. Beef broths and beef stocks are also a popular way to enjoy the rich and flavorful flavor of beef, making excellent sauces and soups. and gravies, as its meat and bones impart the hearty flavor that everyone loves.

Definitions

Beef broth
Cottage

is the liquid in which meat, fish or vegetables have been cooked and is used as a base for soup, gravy or sauce. Meat stocks are made from bones only, and they are specially prepared for use in other recipes such as sauces, soups, stews, rice, etc.

Beef
broth Broth

- This is the liquid in which the meat was cooked. Broth is the result of cooking meat and is another product that is not usually cooked on its own. The broth can be prepared using broth, and it can be consumed as a dish (soup) on its own.

Beef broth and beef stock

What is the difference between beef broth and beef broth? Many people think that beef broth and beef broth are similar, but there are noticeable differences between the two. The broth is made by cooking beef bones for a long time in a large amount of water. Beef broth is typically simmered for 8 to 10 hours to extract maximum flavor and gelatin from the bones for improved flavor.

On the other hand, beef broths are made from meat, but they are not cooked for as long, mainly because cooking the meat for a longer time can result in tough and tasteless meat that won't taste as good.

The biggest difference between beef stock and stock is that one is for cooking other dishes and the other is for making your own. Stock is used to make soups, gravies, rice or stews, while stock is the result of cooking other dishes, e.g. When cooking beef on the stove for a long time, the liquid that will be produced will be broth.

The broth is used with the least amount of salt and seasonings so that the final dish is not too salty, and the broth has all the seasonings because it was made from meat that has already been seasoned. It would be wrong to say that beef broth is a neutral base that can be used to cook anything, but broths are very tasty and can be consumed alone or with any other dish as they contain the right seasonings and flavors that are added for cooking .

Comparison table

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Classic creamy sauce for meat

The meat in the creamy sauce turns out very tender. This sauce is suitable for almost any meat dish, but not too fatty.

• 1 tablespoon flour;
• 1 tablespoon butter;
• 200 ml cream (20% fat);
• salt and ground black pepper.

Place the frying pan on the fire and add flour, dry until it becomes creamy and has a faint nutty aroma. Put butter in a frying pan, melt it and mix it with flour.

Pour the cream in a thin stream, constantly stirring the sauce with a whisk so that no lumps form. Boil for 2-3 minutes, add salt and black pepper. If desired, you can rub the creamy sauce through a sieve to remove any lumps that may have formed during the cooking process.

The creamy sauce is served separately and is also used for stewing and baking meat dishes.

The basis of the sauce is gravy for fish and meat

Two types of flour gravy are prepared from meat, meat waste and broth: red and white. The basis of red meat sauce is brown broth and wheat flour, fried until yellowish or brown in a process called red sautéing.

For the bases of white sauces for fish and meat, respectively, use meat, fish broths and wheat flour, fried so that its color does not change during cooking (white sauteing).

The base of homemade meat or fish sauce has a great influence on the quality of the prepared gravy, so it is necessary to especially carefully monitor the recipe and technology for preparing fish or meat broth.

Sour cream sauce with meat broth

Sour cream sauce is no less tender and can be used for various meat dishes.

• 100 ml sour cream;
• 200 ml meat broth;
• 20 gr. butter;
• 30 gr. flour;
• 40 ml vegetable oil;
• salt, spices to taste.

Lightly fry the flour in vegetable oil. Pour in the broth in a thin stream, stirring the flour constantly so that no lumps form. Cook for five minutes. Add sour cream, salt and pepper. Cook until thickened. Remove from heat, add butter and beat the sauce with a blender or whisk.

History of creation

Like other authentic French dishes, the recipe for classic demi-glace comes from the father of French cooking, “the king of cooks and the cook of kings,” Georges Auguste Escoffier.

He codified standard recipes back in the early 1900s, and perfected a sauce invented in the 19th century by Marie Antoine Carême. This chef was as much a celebrity of his time as Gordon Ramsay is today.

But since preparing demi-glace is a culinary feat that requires 24 to 48 hours, during the 20th century many French chefs revised the preparation technology, making the sauce simpler and less time-consuming.

Today, if you ask Paul Bocuse or Georges Blanc about demi-glace, you will receive a smile and a pinch of truth in response: “We don’t do that anymore. We just thicken the veal broth - jus de veau lie." Starch from corn or arrowroot acts as a thickener. At the same time, no flour, tedious hours of waiting near the stove and regular skimming.

French demi-glace sauce is essentially just concentrated bone broth with added spices. But what a delightful and at the same time sad fate he has! For chefs, a good demi-glace is as precious as gold, but today no one cooks it according to all the rules.

Tomato sauce

You can make tomato sauce from fresh tomatoes or tomato paste.

• 1 tablespoon flour;
• 400 ml broth or water;
• 1 tablespoon of tomato paste or 2 ripe tomatoes;
• 2 cloves of garlic;
• salt, spices to taste.

Dry the flour in a frying pan until it becomes creamy. Then add the butter, melt it and mix with the flour. Then pour in the broth, stirring vigorously, and cook for 10 minutes over very low heat.

Why are cubes better than real broth?

Great question!
Stock cubes and stock powder have a more intense flavor than liquid stock, so they make a tastier sauce, or when you need a sauce from scratch for a dish cooked in the oven or parchment paper, for example, or you simply don't have stock. This recipe makes a delicious sauce in a saucepan in 4 minutes using water. The secret is to use chicken and beef stock cubes. The beef adds color and flavor, while the chicken provides the main flavor.

Sauce for plum meat (tkemali)

Traditional Georgian meat sauce is made from plums. This recipe is not authentic, since in Georgia specific spices are added to the sauce.

• 4.5 kg plums;
• 1.5 teaspoons ground coriander;
• 1 bunch of mint;
• 5 cloves of garlic;
• 2.5 teaspoons sugar;
• 1 teaspoon salt (to taste);
• 450 ml water.

Wash the plums, put them in a saucepan and fill them with water. Bring to a boil and reduce heat. Boil the plums at a low simmer for 2 hours. During this time, the skin of the fruit will burst, and the plums themselves will become soft. Cool the plum mass and grind it through a sieve.

Transfer the plum puree into a saucepan, add coriander and washed mint leaves, salt, add sugar and chopped garlic. Bring the mixture to a boil and cook for another 5 minutes. Add hot pepper to taste.

How to make beef broth and use it correctly

Now that I've chatted about how good broth can help us change our palette from the Standard American Diet to real food, as well as give a little culinary history of broth and its nutritional value, I decided it was time to talk about how to make beef broth .

Making broth is surprisingly easy. If you search online, you can find many recipes for making beef broth. Here's what you need to know: The broth can be as simple or complex as you want it to be, depending on your goals.

How to make beef broth

Start with cow bones. Any bones will do.

Some people will criticize me for this. Ultimately, the nutritional value and taste of the broth will depend on which bones you use. For the most nutritious and flavorful broth, you need meaty bones with thick marrow (sometimes called "soup bones" by butchers), mixed with some cut up hooves, knuckles, or skull.

The hooves, knuckles, and skull help produce the most gelatinous broth, which also contains other joint-healthy compounds (like glucosamine and chondroitin). Meaty bones will add the hearty flavor you love in a good beef broth. But the truth is that almost all bones contain many beneficial minerals (such as calcium, magnesium, phosphorus, etc.). So even if you can't get your hands on those super nutritious or flavorful seeds, don't worry!

Now let's begin!

Place the meaty bones on a broiler in the oven at 350 degrees until browned. Roasting will impart the irresistible flavor and color you expect from a good stock. If you are using meat bones from an already cooked roast (such as a shoulder), skip this step. These bones have already experienced the flavor-inducing Maillard reaction necessary for a good stock.

Then place the roasted bones along with the rest of the bones in a stock pot and cover with water. Add a couple of tablespoons of vinegar or lemon juice. Adding vinegar or lemon juice will help draw the minerals out of the bones and also add a subtle flavor that I absolutely adore in a good broth.

Bring the pan to a boil on the stove, then reduce the heat to maintain a gentle simmer. Eventually, the scum will begin to rise to the top of the broth. Carefully scoop and discard. The rising scum contains a lot of nasty stuff, and your broth will be prettier and tastier without it.

Let it boil for at least 24 hours, adding water if necessary. The larger the animal, the longer you will have to simmer the broth to get as much nutrients out of the bones as possible. With an animal the size of a cow, this means all day! With an animal as small as a chicken, you can probably last 6-8 hours. The fish will only need a couple of hours.

If desired, add vegetables and salt a few hours before meals. I never cut fresh vegetables to add to broth. If I have scraps or vegetables on hand that need to be put to the end quickly because they are “starting to change,” I use them. If not, I'm not worried. I always add salt to broths. This is just my preference. You may do it differently.

When finished, let the broth cool to room temperature, remove any large bones, then strain the broth through a wire mesh sieve. If desired, after straining the broth, you can "thicken" it by pouring the strained broth back into the pan and bringing it to a boil to reduce it further. If using broth straight away (as in soup), I don't thicken it. If I use it in cooking later, I will. Again, this is just preference. You do what works for you!

Let the broth cool in the refrigerator or other cold place. Once completely cool, skim off the fat and set aside for later. This fat is a tasty beef fat that can be used later in cooking. If you don't want to do this step and *want* a butter broth, skip it. This won't hurt anyone, but it may make it difficult to use the broth in some recipes later.

I store condensed broth two ways: first, in quart-sized freezer bags that can be placed in the freezer. And second, in ice cube trays! Condensed broth ice cubes are handy when I just need to add a little flavor to something (steamed rice, vegetables, etc.).

How to use beef broth

Now that you know how to make beef broth, you'll want to know how to use it. Here's my list of favorites:

• Soup ~ This is almost a given. Beef broth makes a good base for many soups and stews from around the world (French onion soup, Vietnamese pho, even plain old vegetable soup).
• Drink ~ Regular broth is tasty and healthy! Have a cup of hot tea instead and you'll see what I mean.
• Sauces ~ Reduced broth is used to make flavorful sauces from around the world (BBQ sauce, Thai red curry sauce, Chinese ginger sauce, au jus and others).
• Sauces ~ Yum. Who doesn't love delicious brown gravy poured over their roast beef or hash?
• Extra Flavor ~ Cook vegetables in broth. Cook rice in broth. Be creative!

I'll be posting some of my favorite beef broth recipes soon. Are there any voices you're keen to share?

What if I don't have time to cook beef broth?

You can buy “homemade” grass-fed beef broth online! It comes frozen and tastes divine.

(Where to buy beef broth.)

(photo by Island Vittles)

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Cranberry Sauce

Delicious cranberry sauce goes great with meat and poultry.

• 500 gr. cranberries;
• 150 gr. onions;
• 250 gr. Sahara;
• 150 ml apple cider vinegar;
• 5 grams of ground cinnamon;
• 5 gr. celery seeds;
• 2 cloves of garlic;
• 200 ml water;
• salt and ground black pepper to taste.

Peel the onion and cut it into small cubes. We sort the berries and wash them. Place the cranberries and onion cubes in a saucepan, fill with water and put on fire. Bring to a boil and reduce heat. Cook at low boil for about 10 minutes. Let cool slightly, then blend with a blender until smooth.

Add sugar and spices, pour in the bite and add chopped garlic. Cook over low heat until the sauce has the consistency of ketchup.

Beef broth vs beef consommé

Author: Editorial | Updated: December 14, 2021

People often ask if they can use beef broth instead of beef consommé. Not only is beef broth easier to find, but people also think that broth and consommé are the same thing. Are they really interchangeable? If you have the same question, you've come to the right place. In this article, we explore the differences between beef stock and beef consommé.

Pivot table

Descriptions

Beef Broth in a Glass
Beef broth is a savory liquid made by simmering solid portions of beef (eg drumsticks, bone marrow) in water. Traditional stock calls for only beef, but other ingredients such as parsley, celery, onion or pepper can be added. The liquid is cooked over low heat and should not be brought to a boil, as boiling will cause the broth to become cloudy. In addition, fat or grease solids should also be removed from the fluid.

Good beef broth is a clear, light brown liquid with a mild but distinct meaty flavor. It can be consumed as is and can also be used in recipes such as soups, sauces and gravies.

Beef broth is easy to make at home since the ingredients are quite common. It can also be purchased in grocery stores in liquid and solid form. Homemade beef broth can take several hours to prepare, so most cooks prefer to use commercially prepared broth to save time.

Beef consommé in a bowl

Beef consommé , on the other hand, is a clarified broth. It is made by boiling fat-free beef broth and egg whites. Onions, carrots, celery, parsley, tomatoes and even ground beef can be added to enhance the flavor. After a few hours of heating, the egg white binds to contaminants and causes a grayish layer or layer to form on the surface. This layer is then removed by straining to leave a clarified broth. The word consommé in French means "perfect" or "complete".

Although beef consommé is a clear, amber-colored liquid, it has a thick consistency and a rich, concentrated flavor. Beef consommé is a ready-made dish. It can be served as a hot soup or added to various recipes such as stews.

Beef broth vs beef consommé

Beef broth is a clear, golden-brown liquid made by boiling solid portions of beef in water, while beef consommé is a clear, dark amber-colored liquid made by boiling a mixture of egg whites and beef broth and then removing impurities by straining. In short, beef consommé is clarified beef stock.

The biggest difference between the two is that beef broth has a thinner consistency and milder flavor than beef consommé. Beef consommé has a thicker consistency and a more concentrated and powerful flavor.

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Lingonberry sauce

Lingonberry sauce has a unique taste; it is served with fried or baked meat.

• 500 gr. lingonberries;
• 250 ml water;
• 150 gr. Sahara;
• 5 gr. starch;
• 100 ml dry white wine;
• 1 pinch of ground cinnamon.

We sort the berries, then wash them thoroughly and dry them. Place the berries in a saucepan, add water and place on the stove. Bring to a boil and cook for about 10 minutes, the skin of the berries should burst. Cool the lingonberries and grind them through a sieve. Pour the resulting puree into a saucepan and place on the stove.

As soon as the sauce base boils, add cinnamon and sugar and cook until the sugar is completely dissolved. Pour in the wine and simmer until the sauce begins to thicken. Pour in the starch diluted in water and heat until thickened. The sauce can be served both cold and hot.

What to replace

Any replacement of demi-glace is a loss in the taste and aroma of the finished dish.

Home cooks can certainly afford simpler and more affordable alternatives in the form of pepper, roman, Rouen, curry and bigarade.

Also today you can find demi-glace on sale in powder form, which you can simply dilute with water and boil. But in taste and aroma it is much inferior to real French demi-glace.

Sigaeva Olga

Food blogger.

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Famous chefs have found another way out. They make a modern, quick interpretation - a brown deglazing sauce that is flavored with tomatoes, fortified red wine (Madera, port), white wine, wild mushrooms or truffles.

Viburnum sauce

The sauce made from viburnum has a bright taste; it goes well with a wide variety of meat dishes.

• 280 gr. viburnum;
• 2 cloves of garlic;
• 2 dessert spoons of sugar;
• 100 ml water;
• 5 sprigs of dill;
• 4 sprigs of parsley;
• 1 teaspoon ground coriander;
• 0.5 teaspoon ground red pepper;
• salt to taste.

We separate the berries from the branches, discarding spoiled ones. Place the berries in a bowl and fill with cold water, leave for a quarter of an hour. Then place the berries in a colander and dry.

Pour the berries into a saucepan, pour in water (one hundred milliliters), and put on fire. Once it boils, turn down the heat and cook the berries for 10 minutes, stirring occasionally. Then cool slightly and grind through a sieve. Put the resulting homogeneous puree back on the fire.

Finely chop the herbs and chop the garlic. Add garlic and herbs to the viburnum sauce, add prepared spices, salt and sugar. Continue cooking for about five minutes. Cool and serve with meat in a gravy boat.

Chicken sauce - general principles and methods of preparation

Chicken gravy is quite popular all over the world. It is served with various dishes: pasta, spaghetti, cereals, vegetables and even chicken itself. There are a large variety of recipes, among which everyone can find a dish to suit their taste. Chicken in the sauce may be in the form of pieces; can also be used in a crushed state, in the form of thin straws. Some recipes suggest shredding the chicken in a blender so that the chicken sauce looks like a homogeneous mass.

Seasonings that are used to prepare chicken gravy are also chosen depending on the taste preferences of those who prepare it or for whom it is prepared. In any case, the end result is always a very tasty, satisfying and beautiful dish. You can verify this by using our recipes.

Redcurrant sauce for meat

Red currant sauce is suitable not only for serving dishes, but also for marinating meat before cooking.

• 700 gr. red currant;
• 150 gr. Sahara;
• 1 clove of garlic;
• 20 gr. ginger root;
• ¼ chili pepper;
• 10 gr. salt;
• bay leaf, allspice, coriander.

Remove the berries from the branches and wash. Place the currants in a blender bowl, add garlic, chopped chili peppers (without seeds), and grated ginger root. Grind until puree. Pour the mixture into a saucepan, add salt and sugar. Add coriander seeds, bay leaves, and peppercorns.

Bring the sauce to a boil, reduce the heat and cook, stirring for about 20 minutes. The cooking time depends on the desired thickness of the sauce, but there is no need to cook for too long. Cool the sauce slightly and grind it through a sieve.

Chicken sauce - food preparation

The main ingredient in chicken sauce is, of course, chicken. It is thoroughly washed and cut into pieces according to the recipe. Very often, to prepare chicken sauce, it is proposed to use chicken fillet, which is boiled, disassembled into fibers and then stewed with other components of the sauce.

The other main components are usually vegetables (onions, carrots), which are washed and finely chopped (carrots are grated) before preparing the dish.

Chicken sauce - the best recipes

Pomegranate sauce

It is recommended to serve fried meat with pomegranate sauce; it is an excellent seasoning for barbecue.

• 1 liter of pomegranate juice;
• 100 gr. sugar, it is better to take brown;
• 100 gr. butter;
• 20 gr. starch;
• 50 ml water;
• 5 gr. ground coriander;
• 5 gr. salt.

Squeeze pomegranate juice; for this you can use a citrus juicer. You can also take store-bought pomegranate juice, but the product must be natural, high-quality and preferably free of sugar.

Bring the juice to a boil, reduce the heat. Add sugar to the juice. It is better to take brown, it will give the sauce caramel notes. Cook until the sugar is completely dissolved. Cut the butter into thin slices, dip it into the juice and stir until the butter melts. Add salt and coriander. Continue cooking for a couple more minutes. We dilute the starch in cold water and pour it into the sauce in a thin stream. Boil until thickened, cool. Please note that the sauce will become thicker as it cools.

Recipe 2: Ginger Chicken Sauce

Amazingly aromatic, thick and tasty sauce. It contains meat with vegetables in the form of carrots and onions; a little garlic makes it moderately piquant, and ginger gives it a unique taste and aroma.

Ingredients:

500 gr. chicken fillet; 1 onion; 1 carrot; 3 garlic cloves; 150 gr. kefir; 50 gr. soy sauce; 1 tsp. ginger root (grated); 50 gr. olive oil; 30 gr. potato starch; 1 tsp. Sahara; a third of a glass of water; a pinch of curry with ground black pepper; salt and dill to taste.

Cooking method:

1. After washing and drying the chicken fillet, cut it into thin strips, put it in a bowl, then sprinkle the meat with lemon and add kefir with soy sauce, finely grated ginger root, ground black pepper and curry. Let marinate for about 4 hours.

2. Peel the onion and cut it into small cubes. Peel the carrots, wash them and cut them into strips. Peel and chop the garlic too.

3. Pour olive oil into a deep frying pan, add the roots and cook them over low heat for about 5 minutes. Then, having mixed the chicken fillet with potato starch, put it in the frying pan, pour over the rest of the marinade and add sugar with salt, water and chopped dill, cover the frying pan with a lid and cook for about another 20 minutes, adding water if necessary. Then turn off the heat and, after letting the chicken sauce brew, serve it.

Examples of dishes with chicken sauce

Spicy grape sauce

Those who like hot and savory notes will love this grape sauce.

• 1 kg of dark seedless grapes;
• 250 ml wine vinegar;
• 0.5 teaspoon of grated fresh ginger;
• 0.25 teaspoon ground cloves;
• 0.25 part hot pepper pod;
• 0.25 teaspoon ground black pepper;
• 1 clove of garlic;
• 1 cup of sugar.

Remove the berries from the branches, wash them and chop them using a blender. Pour the puree into a saucepan and heat it over low heat for about 20 minutes. Pour in the vinegar, bring to a boil and immediately turn off. Grate the peeled fresh ginger root, peel and chop the garlic, chop the hot pepper very finely.

Grind the cooled grapes through a sieve and put them back on the fire. Add sugar, garlic, pepper, ginger. Add ground spices and cook at low boil for 10-15 minutes. Cool and serve with fried or baked meat.

Advice! If desired, this sauce can be prepared for the winter. In this case, pour the hot, ready-made sauce into sterilized jars, seal the lids tightly and cool “under a fur coat.”

Recipe 1: Chicken sauce with tomato paste and tomatoes

This hearty and tasty sauce made from chicken meat with broth, onions and tomatoes is prepared very quickly. You can serve it as a separate dish, for example, with croutons or cheese, or you can offer it with pasta.

Ingredients:

300 gr. chicken fillet; 1 tbsp. l. flour; 1 large tomato; 2 tbsp. l. tomato sauce; 1 cup chicken broth; 1 onion; salt to taste.

Cooking method:

1. Finely chop the onion and fry it until transparent, then add flour and after a few minutes - tomato sauce and peeled tomato.

2. When we have a mass of uniform color in the frying pan, dilute it with constant stirring with chicken broth and bring to a boil, then add pieces of boiled chicken there and simmer for about 5 minutes until tender.

Apple sauce for meat

Try making apple sauce for any baked meat; your familiar dish will sparkle with new flavors.

• 500 gr. green apples;
• 300 gr. onions;
• salt, spices to taste.

Wash the fruits, dry them, cut out the seed pods. Peel the onion. Cut the onions and apples into quarters. Place the onion and apple quarters on a baking sheet along with the meat that you plan to bake. In this case, the products will be saturated with meat juice. But you can, of course, bake onions and apples separately.

After 40 minutes, you need to take out the baking sheet and remove the onions and apples; the meat can be put back in the oven if it is not ready. Cool the fruits and grind them in a blender or grind them through a sieve. Salt the resulting mass and season with spices to taste. Add 2-3 tablespoons of fat from the baking sheet where the meat is baked, or melted butter. Stir thoroughly. The sauce is ready.

Classic demi-glace sauce recipe

To prepare we will need:

bones and meat trimmings (veal or beef) - 2 kg

water – 6 liters

red wine – 1 bottle

bulb

carrots – 2 pieces

bell pepper – 1 small

celery (root and stems) – 150 gr.

Small zucchini or eggplant

tomato sauce – 100 ml

vegetable/olive oil – 1-2 tbsp.

Bay leaf

black peppercorns – 3 pcs.

sugar, salt - to taste

Seasonings (parsley, dill, garlic, thyme, rosemary) - to taste

First, take the meat and bones and wash them under cold water. Cut the meat into small pieces. Place the bones on a baking sheet and bake in the oven at 200 degrees for about an hour. After this, remove the bones from the oven and place the meat in it, previously placed in a glass bowl. After 15-20 minutes, take it out and pour the meat juice into a separate container. Leave the meat to cool, and at this time wash, peel and cut the vegetables into large pieces. Fry carrots and onions in a frying pan. Pour the meat juice into another frying pan and add the zucchini and celery. Place the prepared baked bones into a deep baking sheet, place zucchini, celery and roast on top of them, pour in half a bottle of wine and place in the oven for half an hour (180-200 degrees), then transfer the entire contents of the baking sheet along with the liquid into a large saucepan, first placed on low heat and covered with a lid. After 24 hours (yes, you can’t remove the pan from the stove during this time), remove the pan from the heat, remove the bones and strain the remaining broth into another clean pan. The cooled meat should be fried and placed in the broth along with spices. There are still about two hours left to simmer the demi-glace. Then pour the remaining wine, previously mixed with tomato paste, into the pan and remove the bay leaf from it. Add salt, sugar and leave to simmer for another 2.5-3 hours. The finished demi-glace should have the consistency of olive oil.

Hooray! If you have mastered the preparation of this sauce, then you will now conquer any culinary peaks. But if the classic recipe still scares you, then on our channel you can find a simplified version of this sauce.

Friends! If you liked our article, please subscribe to our channel “Mnogosausy” and like it! :)

Dogwood sauce for barbecue

Dogwood sauce goes well with fried meat. We especially recommend preparing it for barbecue.

• 500 gr. dogwood;
• 1 bunch of greens, it is better to take a mixture of different herbs - cilantro, dill and a few sprigs of mint.
• 1 pod of hot pepper;
• 1 teaspoon hops-suneli;
• 4-5 cloves of garlic;
• 1 tablespoon vegetable oil;
• salt, sugar, wine vinegar to taste.

We sort the berries, discarding spoiled and limp ones, and separate the stalks if they remain after picking the berries. Let's wash the berries.

Place in a saucepan and fill with cold water until it barely covers them. Bring to a boil and cook at a very low boil for a quarter of an hour. Cool the berries. We chop the greens very finely, you can grind them in a blender, but it’s still better to chop them finely, this way the juice is better preserved.

Finely chop the garlic and hot pepper. If we grind the greens in a blender, then we need to add the garlic and pepper to the bowl. Make a dressing by mixing herbs, garlic and pepper, salt, adding sugar and seasonings. We don’t add vinegar yet, we’ll add it at the very end if it seems that the sauce lacks sourness.

We drain the broth from the dogwood, and sort the berries themselves with our hands, separating the seeds. It is important that not a single bone gets into the sauce. Grind the berries into puree, you can use a blender, or you can just chop them with a knife. Mix the puree with the prepared spicy dressing and a spoonful of butter. If desired, add vinegar. Transfer the prepared mass to a saucepan, dilute with the berry broth to the desired thickness, cook for about 10 minutes.

Add beef broth to spaghetti sauce?

By Candy (guest post)

August 4, 20061 found this helpful.

My Italian MIL taught me to always make the sauce with a big chunk of beef, so if you come across a recipe that calls for Beef Broth, rest assured it will only add a lot of rich flavor - make sure your sauce starts out nice and thick, though use tomato paste and a lot of fried onions, that's her secret.

January 20, 20200 found this useful

Beef Broth I put it in spaghetti sauce for the first time today. The sauce tastes better than I've ever made.

Great choice. Sincerely, Mary Jo

By Jim Lewis (Guest Post)

Aug 4, 2006 1 found this helpful.

I did this with good results. You can take a look at Rachael Ray's recipe (I think it's with tomato sauce) on her section of the Food TV website.

The beef broth (make sure you use unsalted or low sodium if you're not using homemade) gives the sauce a deeper flavor. I would recommend taking your time with the broth and tasting to make sure you don't overdo the underlying tomato flavor.

Hope this helps.

Jim

Sep 1, 20190 found this helpful

I 8-ounce 1-quart can of beef broth. red sauce. Makes the perfect thick Italian sauce. Mama Mia, this is wonderful!!!!

August 5, 20060 found this helpful

I think beef broth added to homemade spaghetti sauce would taste great. I regularly add it to my homemade chili and it makes a huge difference.

Posted by kellie (Guest Post)

August 7, 20062 found this helpful

My Italian grandmother's recipe calls for a beef stock cube and her sauce is excellent.

August 7, 20060 found this helpful

I don't think I'll add broth to the spaghetti sauce because it will be quite runny. I like thick sauce. My ex-mom used to add leftover grilled steak to her sauce.

(tasty). I add Au jus to my sauce to give it a meaty flavor. You buy it where sml. You can buy packaged sauce mixes at the grocery store. I add 4-5 teaspoons to a large saucepan with the sauce. Try it and see what you think. Judy

August 7, 20060 found this helpful

I always add a tablespoon or two of Miller's Beef Flavored Soup Base when I make the sauce, it gives it a great flavor. You can find it in the soup aisle in a pound plastic can. You can also use the soup base to make sauces and even as a seasoning when making casseroles, soups, etc.

August 7, 20060 found this helpful

Yes, I'm Australian and when my husband's favorite spaghetti sauce was removed he couldn't find anything he liked. My recipe:

500g diet mince (lean ground beef) 1 teaspoon minced garlic 1cm diced onion 1 teaspoon dried oregano 1 410g tin tomato puree (just under a pound) 1 cup water 1/4 cup tomato paste 1 teaspoon beef broth powder crushed pepper optional brown mince in a pan coated with cooking spray, add 1 cup beef broth (or the Australian version 1 cube beef broth dissolved in 1 cup water), tomato puree, garlic, onion, oregano, tomato paste and pepper. Bring to a boil boil, reduce heat and simmer for 5 minutes, serve with spaghetti. You may need to cook the sauce longer to thicken it.

Posted by Karen (guest post)

Aug 8, 2006 1 found this helpful.

I've always added a couple of beef broth cubes to mine and it gives it a richer flavor I think - I do the same thing with pinto beans -

August 8, 20060 found this helpful.

I definitely add it - the more flavor the better. If it gets too runny, just add a little more tomato paste to thicken it.

I always store leftover beef gravy/juices in a small container in the freezer and add it to large pots of gravy that I make from scratch. It really enhances the flavor.

August 8, 20060 found this helpful

Yes, beef broth works great in most tomato-based recipes. Adds real richness. Try it, you will like it!

Anonymous

July 29, 20170 found this helpful

I use a brown sauce mixture to soften the tomato presence in the spaghetti sauce, and I never use tomato paste—it's too strong. Tomato sauce and a package of brown beef gravy are ideal.

March 18, 20180 found this helpful

I have a sauce on the stove right now and it needs a meatier flavor. I have brown gravy mix in the pantry and was wondering if I could add it to my gravy.

Thank you for answering my question! I'm going to add this right now! .

Cherry sauce for fried meat

Delicious cherry sauce goes well with any meat dish, especially fried meat.

• 2 kg cherries;
• 200 gr. Sahara;
• 2 tablespoons salt;
• 150 gr. garlic;
• 20 gr. ground coriander;
• 0.5 pods of hot pepper;
• 2 tablespoons soy sauce;
• 10 gr. dill - fresh or dried.

Wash the cherries, remove the pits, and chop the berries using a blender. Pour the cherry puree into a saucepan and cook at low boil for about 20 minutes. Peel the garlic and grind it in a blender, or grate it. Grind the chili pepper together with the garlic.

Advice! The amount of garlic and hot pepper can be changed at your discretion. If you want to make the sauce more spicy, you can increase the amount of garlic and pepper. To soften the taste, the amount of these ingredients can be reduced.

Add garlic and pepper to the cherry puree. Immediately add sugar, salt, soy sauce and spices. Cook for half an hour at a very low boil. Cool the sauce and grind it through a sieve.

Use in cooking

Demi-glace in France is traditionally served as a sauce for fried meat, poultry and fish. But the application is not limited to this. It is added to soups, stews, fried potatoes and other complex sauces.

Rack of lamb

Here are some culinary ideas in full accordance with French culinary traditions:

1. For sauces. This is the main purpose of demi-glace. It is included in the recipe of such famous sauces as Bordeaux (French Bordelaise), Périgueux and Robert, classic wine sauce (a combination of demi-glace and red wine followed by evaporation of excess liquid), mushroom sauce (with the addition of mushrooms and shallots), as well as sauce with truffles for serving the gastronomic pearl of France - foie gras.
2. For fried meat. This is where demi-glace has no equal. In restaurants, it is served alongside steaks, pork chops and seared duck breast.
3. For stews and other stews. Rooster in wine (French coq au vin) is a classic of French cuisine, unthinkable without the use of demi-glace. And also rabbit meat, lamb shanks and much more.
4. For bean dishes. A few tablespoons of sauce added to the pot of beans will speed up the thickening process and impart a meaty flavor. This is exactly what the French do with cassoulet (French: cassoulet), an iconic stew of beans and meat typical of southwestern France.

Vegetable stew

Filet mignon

Rooster in wine

Cutlets Rack of lamb

Cassoulet

Spicy mushroom sauce

You can prepare mushroom sauce using different recipes; we offer one option with a piquant taste.

• 100 gr. porcini mushrooms;
• 20 gr. shallots;
• 2 cloves of garlic;
• 10 ml cognac;
• 10 gr. fresh parsley;
• 60 ml heavy cream;
• salt, black pepper to taste.

Clean and wash the mushrooms, cut into small pieces. You need to cut as finely as possible, since subsequently the ingredients will not be crushed by a blender.

Advice! You can use other mushrooms to prepare this sauce, but it is with white ones that it turns out especially aromatic.

Finely chop the onion and garlic, and equally finely chop the greens. Place mushrooms, onions and garlic in a non-stick frying pan and fry for two minutes. Pour in the cognac and keep on the fire for 2 minutes so that the alcohol evaporates. Then pour in the cream, salt and pepper. Cook the sauce for a couple more minutes. This version of the sauce goes great with fried pork and baked poultry.

Storage

Demi-glace is one of those haute cuisine ingredients that should be kept in reserve, just like professional chefs do. After all, it elevates every dish it touches to the next level, adding richness and depth to all the flavors on the plate.

The demi-glace is stored in the refrigerator, placed in a closed glass jar, for no longer than 2 weeks. Chefs play a trick by storing supplies of this French sauce in the freezer. When frozen, it can remain fresh for up to six months.

Professionals do not recommend freezing demi-glace in ice cube trays - due to their small size, the cubes are prone to freezer burn and absorb odors in the freezer. For freezing, it is better to use a plastic container with a lid, removing the required amount of sauce with a hot spoon as needed.