Carrot Sauce
A rich, savory sauce made by reducing beef shin stock with aromatic spices and thickening it with pureed carrots. Based on the method for Carrot Soup but prepared with less liquid for a concentrated consistency.
Ingredients
- 500 grams Beef shin (bone-in) (Provides the gelatinous stock base)
- 4 whole Carrots, large (Washed and roughly chopped)
- 2 whole Onions, medium (Peeled and quartered)
- 4 whole Whole cloves
- 10 whole Black peppercorns
- 1 piece Cinnamon stick (Approx. 2 inches)
- 1.5 liters Water (Start with enough to cover ingredients well)
- 1 tsp Salt (Adjust to taste)
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Carrot Soup
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Modern Boiled Carrots with Dutch Sauce
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This simple carrot recipe offers a delightful side dish with a classic, comforting flavor. The carrots are boiled until tender and then finished with butter and pepper, or a creamy sauce, creating a satisfying and versatile dish. The tender carrots pair perfectly with a variety of main courses, making it a great addition to any meal. This recipe is quick to prepare and easy to customize.
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Instructions
- 1Wash the beef shin. Peel and roughly chop the carrots and onions.
- 2Place the beef, carrots, onions, cloves, peppercorns, and cinnamon in a large pot. Add the water. Bring to a boil, then reduce heat to low, cover, and simmer gently until the liquid is reduced by more than half and the carrots are extremely soft.
- 3Strain the liquid into a clean bowl or saucepan. Pick out the cooked carrots from the strainer and set them aside. Discard the beef bones, onions, and whole spices.
- 4Press the cooked carrots through a sieve or mash them thoroughly until they form a smooth pulp. Alternatively, blend them with a small amount of the cooking liquid.
- 5Add the carrot pulp back into the strained liquid. Stir well to combine. Simmer for a few more minutes until the sauce reaches your desired thickness. Season with salt to taste.
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