Instructions:
- as needed Pan drippings from roast beef
Mirepoix: - 8 oz Onions
- 4 oz Carrots
- 4 oz Celery
- 2 qt Brown stock
- 4 oz Tomato purée
- 4 oz Flour
- to taste Salt
- to taste Pepper
- to taste Worcestershire sauce
- After removing the roast, add the mirepoix to the drippings in the roasting pan.
- Set the pan over high heat and cook until mirepoix is brown and moisture has evaporated, leaving only fat, mirepoix, and browned drippings
- Pour off and save the fat.
- Deglaze the pan with some of the stock. Pour the deglazing liquid and mirepoix into a saucepot with the remaining stock. Add the tomato purée. Bring to a boil and reduce heat to a simmer.
- Make a brown roux with the flour and 4 oz (125 g) of the reserved fat. Cool the roux slightly and beat it into the simmering stock to thicken it.
- Simmer 15–20 minutes, until all raw flour taste is cooked out and liquid is reduced slightly.
- Strain through a china cap into a bain-marie.
- Season to taste with salt, pepper, and Worcestershire sauce.
- Yield: approx. 11â„2 qt (1.5 L)
- Portions: 25 Portion size: 2 fl oz (60 mL)
