Put in an oven source, spread with butter or butter, diced meat and chopped bones.
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| Ingredients to make meat or dark background: |
| 1 Kg. Of veal meat 250 gr. of veal bones 100 gr. Fresh bacon bark 1 medium -sized carrot 2 medium -sized onions 1 bouquet garni (see dictionary) composed of a shield of thyme, a laurel piece, 2,5 L. of water, 1 hulch of Salt. |
Ingredients to make meat or dark background:
2. Put to brown in the hot oven.
3. Remove often until the whole has acquired a beautiful roast color.
4. Meanwhile, put the vegetables cut into slices of 4 mm. thick, bacon bark and place bones and golden meat on top.
5. Remove slightly from the heat and leave about 10 minutes at a gentle temperature to cause the exudation of the moisture of the vegetables.
6. Take a glass of water in the oven source and take it to a boil to dissolve caramelized juices.
7. Once the exudation of the vegetable is finished, pour the breakdown into the brazier and let it reduce almost entirely.
8. Repeat the operation twice, throwing water again taking good care to stop the reduction at the time when the last drops of the liquid that is thickened represented, by tilting the brazier, a tablespoon, approximately.
9. This procedure is called glaze.
10. Finish the preparation bathing with the 2.5 L. of water and season it with salt.
11. Make the liquid between slightly boiling, foam.
12. Leave slowly for 5 hours at least.
13. then, the time to pass the juice through the stelm or a fine sieve and collect said background in a saucepan.
14. Let stand for 15 minutes and carefully remove the fat.
15. When the juice or background has been cold, pour it into a bowl by locking it through a cloth.
16. Avoid pouring the slight recess that will have formed at the bottom of the pan.
17. The juice obtained will be clean, succulent and of a beautiful dark amberness.
18. To use in the elaboration of most hot sauces and simply for meats.
