Preparation: Place the garlic hub, the red peppers and the tomatoes in a
roasting pan, drizzle some oil on them and roast in the oven for some 25
minutes at 160ºC (320º F, this two-fold value is a coincidence, so do not take it
as a rule of thumb). Next, peel the garlic cloves, the tomatoes and the peppers,
remove seeds, remove some of the juices released by the peppers and the
tomatoes (not all), and place in a food processor together with the almonds and
hazelnuts(skinned), the bread, the oil and the vinegar, and grind all the
elements to get a fine paste. Taste to correct salt.
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Salsa Española
Ingredients for 1/2 litter of sauce: 1 kg. of fresh beef bones;1 k of chicken
bones (which can be replaced by more beef bones); 1/2 k of beef meat; 600 g
of carrots; 2 medium-sized leeks; 2 onions; 5 garlic cloves; 1 tsp of
peppercorns; 1 clove; 1 bay leave; 1 ripe tomato, 200 ml. of red wine.
Preparation: First of all, place the beef and chicken bones, and the meat in a
roasting pan and in the oven at 200ºC (390º F). Keep turning all the pieces so
they can brown uniformly; 30 minutes later add the veggies, cut into coarse
pieces, and let it all get a brown color. After this, put all these ingredients in a
pressure cooker, add water to cover it all sufficiently, together with the pepper,
bay leaves, and the clove.
In the meantime, place the roasting pan on the fire and pour some wine on the
bottom; bring to a boil, deglaze the caramelized juices, and pour them into the
pressure cooker. Lock the lid of the pressure cooker, place it on the fire and let
it boil for an hour from the moment the valve stars to let out steam. After this
time, strain the resulting broth, let it sit to allow the fat to rise to the top and skim
it off. Finally, reduce the amount of broth to a half (around 1/2 liter), and there it
is a beef extract of the best quality, also known in Spain as "Caldo oscuro, or
fondo oscuro.
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Gravy Sauce (My recipe) Salsa Gravy
Ingredients: 1cupful of beef broth; 30 ml of olive oil; 2 tbsp of meat extract
(Salsa española, Bovril, or similar); 2 tbsp of mustard sauce; and 1 tsp of
cornstarch.
Preparation: First lightly heat the olive oil and add the mustard; then add the
broth and the corn starch and simmer for 15 minutes, on a mild fire, while
stirring with a wire whip. The final result must be an oily and slightly thick sauce.
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