Steak Sauce Base

This is a great sauce to serve over steaks

8 ounces cremini mushrooms, trimmed and halved

1 small onion, cut into rough 1/2 inch pieces

1 small carrot, peeled and cut into rough 1/2 inch pieces

2 garlic cloves, peeled

1 Tbsp. vegetable oil

8 ounces 85 percent lean ground beef

1 Tbsp. tomato paste

2 cups dry red wine

4 cups beef broth

4 sprigs fresh thyme

2 bay leaves 2 tsp. black peppercorns

5 tsp. unflavored gelatin

 Pulse mushrooms, onion, carrot, and garlic in food processor into 1/8 inch pieces, about 10 to 12 pulses, scraping down sides of bowl as needed.

Heat oil in Dutch oven over medium high heat until shimmering; add beef and tomato paste and cook, stirring frequently, until beef is well browned, about 8 to 10 minutes.  Add vegetable mixture and cook, stirring occasionally, until any exuded moisture has evaporated, about 8 minutes.  Add wine and bring to simmer, scraping up any browned bits.  Add broth, thyme, bay leaves, and peppercorns; bring to boil.  Reduce heat and gently boil, occasionally scraping botom and sides of pot and skimming fat from surface, until reduced to 2 cups, about 20 minutes.

Strain mixture through fine-mesh strainer set over small saucepan, pressing on solids with rubber spatula to extract as much liquid as possible (you should end up with one cup).  Sprinkle gelatin over top and stir to dissolve.  Bring to boil over medium high heat and boil gently, stirring occasionally, until reduced to 1/2 cup, about 5 to 7 minutes.  Remove from heat and cover to keep warm.  (This sauce can also be refrigerated for up to 3 days or frozen for up to 1 month).

Paul's Best Beef Broth

One of our good customers, Paul Fisher, shared this really great beef broth recipe with us.  It is, of course, made with Bastrop Cattle Co. marrow and chef bones.  It has a wonderful, almost buttery taste to it.  Paul recommends making it in large enough quantities that you can then freeze sufficient amounts to have around at all times for use in recipes.

This is way better than any store bought broth, is really simple to make once you get started, and will substantially add to the flavor of the various recipes that call for beef broth.  Give it a try.  You'll be glad you did.

2 - 3 lbs. beef marrow bones and knuckle bones

2 - 3 lbs. rib or soup bones                                  2 onions cut into 8 pieces           Several sprigs of fresh thyme

6 - 8 qts. spring water                                         2 large carrots                             1 tsp. crushed green pepper corn

1/4 cup apple cider vinegar                                 3 celery stalks

1 beef cheek

Take one large soup pot and put in bones.  Cover to within 1 - 2 inches of the top of pot.  Add vinegar and soak for 1 hour. 

Add remaining ingredients.  Bring to rolling boil, skim off foam.  Drop to a very slight simmer, just enough that the water just bubbles.  Cover and simmer for 12 hours.

Remove from heat and let cool.  Pull out all bones, meat and vegetables.  Filter stock with a wire mesh sieve.  Salt to taste.  Place filtered stock in refrigerator and let chill. 

Remove fat off of the top of filtered stock once the fat has solidified.  Divide up the stock into containers and freeze until needed.

Tomato sauce

2 Tbsp sunflower oil                                         2 Tbsp tomato pase                             1 - 2 tsp brown sugar

1 onion, finely chopped                                    scant 1/2 cup water                             salt and pepper

2 garlic cloves, finely chopped                        14 oz. canned chopped tomatoes

Heat oil in a pan.  Add the onion and garlic and cook over low heat, stirring occasionally, for 5 minutes, until softened.  Meanwhile, mix the tomato paste with the scant 1/2 cup of water in a small bowl.  Add the tomato paste mixture and the tomatoes to the pan and bring to a boil, then simmer, stirring occasionally, for 15 - 20 minutes, until thickened.  Transfer the sauce to a food processor or blender and process until smooth.  Pour into a clean pan, stir in sugar to taste, and season to taste with salt and pepper.