Gravy

For the gravy, first wash the meat bones, pat dry and season with salt, bell pepper and paprika.

Cut the greens and onions into coarse pieces.

Put everything together with the garlic cloves and the caraway seeds in a roasting pan.

Pour 500 ml of water and put on the grill or in the oven at 180 °C for 90 minutes.

In the meantime, check whether there is still enough water in the roaster, if necessary top up with the remaining 500 ml.

Remove the meat and vegetables from the roaster and now “clean” the edge of the roaster with the hot sauce (with the help of a spoon, so more roasting aromas migrate into the roasting sauce).

Drain the gravy into a pot and taste it. It should taste very intense, so dilute it with water. This will make about 1 quart of sauce.

If you want to get a thick sauce, now add cornstarch while stirring with a whisk until the desired consistency is reached.

The gravy can be frozen in portions after it has cooled down.

Preparation Tip:

With this recipe, you can make and freeze basting sauce in advance, either in portions for 2, 4 or more people, or in ice cube molds.

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