Carrot Sauce

Name: Carrot Sauce
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)

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)

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.