Ingredients
Beef Bone 250g, 2 carrots about 120g, 3 celery sticks about 100g, 1 small onion about 60g, 4 cloves of garlic about 15g, 1 white onion about 15g, 1 tomato pulp 170g, basil 3g, thyme 3g, parsley 3g, red wine 300ml, 2 tablespoons of flour
Methods
2. p>Methods
2. Split the beef bones, wash them and leave the marrow. Coat the surface with tomato paste, put it in the oven at 230 degrees, bake for 35-45 minutes, bake out the flavor and set aside.
3. Carrots, celery, onion cut into small pieces, shallots cut into short pieces, garlic washed with the skin patted and set aside. Meanwhile, prepare 2 tablespoons of flour. There is no oven, you can fry the flavor.
4. Put a little olive oil in a pan and when it is 40% hot, add onion, shallot and garlic and sauté.
5. Add the carrots and celery and continue to sauté.
6. Add all the remaining tomato paste and sauté over low heat until the color darkens.
7. Add the flour in small batches and cook over low heat until the flour blends with the tomato paste and turns brownish red.
8. Add the roasted beef bones, pick out the beef marrow and stir-fry together, if you buy the tailbone, do not remove the bone marrow, bone marrow is the key Oh.
9. Put 300ml of red wine, simmer over medium heat, because of the addition of flour, the wine will soon be thick, remember to stir the bottom of the pot, so that the flour is blended in the wine.
10. Move everything to the crockpot, there will be some batter gabba at the bottom of the pot, head to don't throw, you can slightly add some red wine, shovel it out and pour the gabba into the crockpot together.
11. Add cold water to the crock pot, submerge all the ingredients, the amount of water can be higher than 2-3cm, high heat to boil.
12. Add the chopped parsley, thyme and basil to the pot and simmer over low heat for 3 hours. Strain the sauce and let it cool to make a teriyaki sauce. It can be kept refrigerated.
Tips
The teriyaki sauce is something that takes time to make, don't rush it. Be sure to leave the marrow in the beef bones, and don't roast the marrow in the oven. Beef bones can be roasted until they are golden brown on the outside. Pork bones can also be used, but not sheep or chicken bones. In addition, the entire sauce is no salt.