Day 2 we now have Espagnole sauce.
Yesterday we ended with this.
After an overnights rest in the fridge, I pulled it out at noon and skimmed the solidified fat off the top and added 1/2 gallon of water and back on the kamado it went for another 4 hours slow roast at 300, degrees. Here are the results after a strain through a extra fine China Cap.
It's back in the fridge till tomorrow when I will skim the fat and prepare the TD entry dish!
Thanks for lookin,
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr