Sauce Espagnole and Demi-Glace (Classical Brown Sauce System)

Ingredients

• 500 g beef or veal bones, knuckle and marrow
• 300 g beef chuck, cut into 5 cm pieces
• 150 ml water
• 2 medium carrots, quartered
• 2 celery stalks, quartered
• 1 medium onion, halved, unpeeled
• 1 bay leaf
• 3 fresh thyme sprigs
• 6 whole black peppercorns, Tellicherry
• 50 ml tomato paste
• 1 L beef stock, homemade or premium
• 50 g unsalted butter
• Salt and white pepper, to taste

Method

1. 1
   Blanch bones and beef chuck in boiling salted water for 8 minutes; drain and rinse under cold water until liquid runs clear.
2. 2
   Char carrots, celery, and onion halves directly over flame until deeply caramelized on cut surfaces.
3. 3
   Combine blanched meat and bones in heavy pot; add water and bring to simmer for 10 minutes, skimming grey foam constantly until surface clears.
4. 4
   Add charred vegetables, bay leaf, thyme, peppercorns, and tomato paste; simmer gently for 150 minutes, skimming fat every 30 minutes.
5. 5
   Strain through fine chinois; discard solids and cool to room temperature, then refrigerate overnight.
6. 6
   Remove congealed fat layer from surface; reheat stock gently over low heat, whisking constantly until it reaches 85°C.
7. 7
   Mount with cold butter in small pieces; season with salt and white pepper.
8. 8
   For demi-glace: reduce by half over gentle heat, skimming impurities frequently, until glossy and coats the back of a spoon.