Ingredients
Espagnole
Method
Espagnole
1.Preheat oven to moderately hot (200°C/180°C fan-forced).
2.Heat oil in large flameproof casserole dish; cook beef, uncovered, over high heat until browned. Place dish in oven; roast, uncovered, about 45 minutes or until beef is cooked as desired.
3.Remove beef from dish; cover to keep warm. Place dish with pan juices over high heat, add carrot, shallot and celery; cook, uncovered, stirring occasionally, about 10 minutes or until vegetables are well-browned. Add flour; cook, stirring, about 4 minutes or until mixture is dark brown. Add paste, stock and the water; bring to a boil. Boil, uncovered, about 10 minutes or until sauce thickens.
4.Strain sauce, discard vegetables. Slice beef; serve with espagnole.
If using purchased stock, make sure sauce does not overly reduce or it will become bitter and salty. Espagnole sauce suits game and red meat best.
Note