Preparation:
after removing roast, add the mirepoix to the drippings in the pan set the pan over a high flame and cook until the mirepoix is brown and the moisture has evaporated, leaving only mirepoix, fat, and browned drippings pour off and reserve the fat deglaze the pan with 2 cups stock combine the deglazing liquid, mirepoix, tomato puree, and remaining stock in a saucepan, over a medium flame bring to a boil, reduce to a simmer heat reserved fat in a skillet, over a medium flame add flour, heat and whisk to make a brown roux remove from heat and cool slightly beat the roux into the simmering stock and simmer for 15-20 minutes, until slightly thickened strain through a chinois into a bain marie season to taste with salt, pepper, and worcestershire sauce keep warm serve warm |
