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Long-simmered brown sauce to freeze

Long-simmered brown sauce to freeze

Sauces

A large quantity of rich, brown sauce made with beef, vegetables, and tomatoes, which were roasted and then simmered over very low heat for ten hours.

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Recipe from Roozitaa, adapted by Recette de cuisine ·

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This dark sauce is made in large quantities and can be frozen in individual portions. It is typically served with grilled meats, such as steak.

Ingredients and directions

  • Prep time1 hr
  • Cook time10 hr
  • Total11 hr
  • DifficultyHard
  • CostModerate
  • Cooking methodRoasting followed by slow simmering
  • Estimated cost$119.09 $5.95 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

20 people
  • $95.32
  • $0.64
  • $4.14
  • $0.18
  • $1.09
  • $0.65
  • $0.40
  • $0.58
  • $0.79
  • $0.08
  • $0.40
  • $4.21
  • $6.45
  • $4.16

Prices from US supermarkets for 9 of 14 ingredients; Belgian prices for the rest.

Directions

  1. Chop the vegetables roughly, then roast them in the oven until they are a light brown colour.
  2. Do the same for the meat, in the oven, until it is cooked through.
  3. Combine all the ingredients in a large pot, then simmer over very low heat for 10 hours.
  4. Let it cool completely, then freeze in portions. This sauce is ideal for grilled meats, such as steak.

The bill

Long-simmered brown sauce to freeze

  • 5 kg of beef$95.32
  • 6 grams of black pepper$0.64
  • 2 kilograms of onions$4.14
  • 2 cloves of garlic$0.18
  • 350 g of carrots$1.09
  • 250 g of celery$0.65
  • 15 grams of fresh parsley$0.40
  • 20 grams of thyme$0.58
  • 20 grams of rosemary$0.79
  • 2 tablespoons of powdered broth or bouillon$0.08
  • 250 g of flour$0.40
  • 400 g of tomato paste$4.21
  • 500 g of canned tomatoes$6.45
  • 450 g of butter$4.16

Total$119.09

that's $5.95 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 5 kg of beef
  • 6 grams of black pepper
  • One bottle of red wine
  • 2 kilograms of onions
  • 2 cloves of garlic
  • 350 g of carrots
  • 250 g of celery
  • 15 grams of fresh parsley
  • 20 grams of thyme
  • 20 grams of rosemary
  • 4 to 5 bay leaves
  • 2 tablespoons of powdered broth or bouillon
  • 250 g of flour
  • 1 jar of ready-to-use brown sauce
  • 400 g of tomato paste
  • 500 g of canned tomatoes
  • 450 g of butter
  • 7 litres of water

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