Dark meat background

Dark background

A dark background It is a concentrated broth that is used as a base for many cooking preparations such as the famous Spanish sauce. This broth is prepared with vegetables, bones and cuts of veal that are roasted and then cooked in water, over a low heat, to remove all the substance.

I'm not going to fool you, the pot will have to be in the fire four hours. But, if you want to reduce it to the maximum and freeze the resulting concentrated broth in cubes to use it in your next stews. So my advice is that if you want to get to that point, do not do less than this, so that the work spreads.

In tomorrow's recipe we will use part of this broth -the 200 ml of the image specifically- to make some shallots that you can serve as an accompaniment to any meat and that will give a festive touch to your table. I served them with tusk at Christmas and they liked them very much. But let's start at the beginning, the dark background.

The recipe

Dark meat background
A dark background is a broth that serves as the base for many basic preparations in the kitchen. Discover how to prepare it!
Author
Recipe type: Beef
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • Extra virgin olive oil
  • 1,2 kg of bones and veal trimmings
  • 1 white onion
  • Carrots 2
  • 1 leek (only the white part)
  • 1 celery branch
  • 3 cloves of garlic
  • 1 glass of red wine
  • 4 liters of water
Preparation
  1. In a saucepan with a large base we put two tablespoons of olive oil and we toast the bones and trimmings over medium heat of veal for 25 minutes, stirring frequently. We must get them to brown and stick to the casserole, but taking care that they do not burn.
  2. When these are toasted, we add the vegetables roughly cut and poach them.
  3. Once done, we remove the meat and vegetables to one side of the casserole (do not throw them away, next weekend we will tell you what to do with them) and we pour the red wine boiled and hot in the other to deglaze or, in other words, detach that toast that has clung to the bottom of the casserole. When it has been released, we move meat and vegetables to that side and let the liquid go to the other side to achieve the same.
  4. Once done, we cook a couple more minutes and then we add the water. Bring to a boil and lower the heat to medium / low heat so that the boil is maintained. Cook for four hours, skimming the fat that appears on the surface with a slotted spoon.
  5. After that time, we put out the fire, Let it warm and strain the broth.
  6. To finish let it cool completely and we pack our dark background.

 


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