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1
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat.
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2
Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours.
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3
Skim the liquid occasionally, for impurities.
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4
Season with salt and pepper.
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5
Strain through a China Cap.
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6
In a stock pot, whisk the hot stock into the roux.
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7
In a large saute pan, heat the bacon fat.
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8
Add the vegetables.
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9
Season with salt and pepper.
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10
Saute until wilted, about 5 minutes.
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11
Stir the tomato puree into the vegetables and cook for about 5 minutes.
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12
Add the tomato/vegetable mixture to the stock/roux mixture.
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13
Add the bouquet garni and continue to simmer, skimming as needed.
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14
Season with salt and pepper.
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15
Simmer the sauce for about 45 minutes.
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16
Strain the sauce through a China cap.
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17
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour.
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18
Remove the bones from the oven and brush with the tomato paste.
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19
In a mixing bowl, combine the onions, carrots, and celery together.
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20
Lay the vegetables over the bones and return to the oven.
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21
Roast for 30 minutes.
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22
Remove from the oven and drain off any fat.
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23
Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles.
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24
Put everything into a large stockpot.
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25
Add the bouquet garni and season with salt.
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26
Add the water.
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27
Bring the liquid up to a boil and reduce to a simmer.
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28
Simmer the stock for 4 hours, skimming regularly.
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29
Remove from the heat and strain through a China cap.
