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DIRETO AO PONTO Aline Hoffmann

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Thursday 02 July 2026 19:10:13 GMT

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essencia motivacional :

gosto dos seus videos vc e muito inteligente

2026-07-03 01:24:12

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2026-07-03 16:45:57

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5 sauces from beef stock 🐄 Recipes 👇 Beef Stock 3kg Beef Bones, 2kg Chicken Bones 500g Beef Trim 1.5kg Onions 500g Carrots 1.8L Red Wine 10.5L Water 1.Roast bones at 190c 2.Colour beef trim until dark 3.Add onions, once colouring add carrots and cook until softened 4.Add red wine and reduce by half 5.Add bones and cover with water 6.Simmer 3 hours then double strain 8.Reduce stock until thickened, skim fat Red Wine Sauce 500g Reduced Beef Stock 250g Ruby Port 200g Red Wine 40g Unsalted Butter 1g Fine Sea Salt 3g Lemon Juice 2g Cabernet Sauvignon Vinegar 1g Sugar 1.Reduce wine and port to a glaze 2.Add stock and seasonings 3.Whisk in butter Diane Sauce 30g Unsalted Butter 1 Large Banana Shallot 200g Button Mushrooms 100g Cognac 500g Reduced Beef Stock 15ml Worcestershire Sauce 15g Dijon Mustard 300g Double Cream 10g Parsley 1.Sweat shallots in butter, add garlic and mushrooms until caramelised 2.Deglaze with cognac and reduce by half 3.Add stock, worcestershire and mustard, cook until thick 4.Stir in cream, simmer, finish with parsley and seasoning Onion Gravy 50g Unsalted Butter 50g Flour 2 Large Onions 3g Thyme 500g Reduced Beef Stock 30g Wholegrain Mustard Lemon Juice 1.Caramelise onions 2.Add flour to form a roux, cook out 3.Add thyme and stock, simmer until thick 4.Add mustard, finish with lemon Bordelaise 500g Reduced Beef Stock 13g Unsalted Butter 1 Medium Shallot, Finely Diced 1 Clove Garlic, Grated 125g Dry Red Wine 1 Bone With Bone Marrow Tarragon and Parsley Lemon Juice 1.Sweat shallots in butter, add garlic 2.Add red wine and reduce by two-thirds 3.Add stock and simmer to coating consistency 4.Off heat, add herbs and bone marrow Peppercorn Sauce 15g Crushed Pepper 80g Shallot, Finely Diced 60g Unsalted Butter 200g Cognac 500g Reduced Beef Stock 320g Double Cream 58g Green Peppercorns Cabernet Sauvignon Fresh Ground Pepper Parsley Lemon Juice 1.Toast crushed pepper 2.Add butter and shallots, soften 3.Add cognac, flame, then add stock and cream 4.Finish with peppercorns, parsley and seasoning

5 sauces from beef stock 🐄 Recipes 👇 Beef Stock 3kg Beef Bones, 2kg Chicken Bones 500g Beef Trim 1.5kg Onions 500g Carrots 1.8L Red Wine 10.5L Water 1.Roast bones at 190c 2.Colour beef trim until dark 3.Add onions, once colouring add carrots and cook until softened 4.Add red wine and reduce by half 5.Add bones and cover with water 6.Simmer 3 hours then double strain 8.Reduce stock until thickened, skim fat Red Wine Sauce 500g Reduced Beef Stock 250g Ruby Port 200g Red Wine 40g Unsalted Butter 1g Fine Sea Salt 3g Lemon Juice 2g Cabernet Sauvignon Vinegar 1g Sugar 1.Reduce wine and port to a glaze 2.Add stock and seasonings 3.Whisk in butter Diane Sauce 30g Unsalted Butter 1 Large Banana Shallot 200g Button Mushrooms 100g Cognac 500g Reduced Beef Stock 15ml Worcestershire Sauce 15g Dijon Mustard 300g Double Cream 10g Parsley 1.Sweat shallots in butter, add garlic and mushrooms until caramelised 2.Deglaze with cognac and reduce by half 3.Add stock, worcestershire and mustard, cook until thick 4.Stir in cream, simmer, finish with parsley and seasoning Onion Gravy 50g Unsalted Butter 50g Flour 2 Large Onions 3g Thyme 500g Reduced Beef Stock 30g Wholegrain Mustard Lemon Juice 1.Caramelise onions 2.Add flour to form a roux, cook out 3.Add thyme and stock, simmer until thick 4.Add mustard, finish with lemon Bordelaise 500g Reduced Beef Stock 13g Unsalted Butter 1 Medium Shallot, Finely Diced 1 Clove Garlic, Grated 125g Dry Red Wine 1 Bone With Bone Marrow Tarragon and Parsley Lemon Juice 1.Sweat shallots in butter, add garlic 2.Add red wine and reduce by two-thirds 3.Add stock and simmer to coating consistency 4.Off heat, add herbs and bone marrow Peppercorn Sauce 15g Crushed Pepper 80g Shallot, Finely Diced 60g Unsalted Butter 200g Cognac 500g Reduced Beef Stock 320g Double Cream 58g Green Peppercorns Cabernet Sauvignon Fresh Ground Pepper Parsley Lemon Juice 1.Toast crushed pepper 2.Add butter and shallots, soften 3.Add cognac, flame, then add stock and cream 4.Finish with peppercorns, parsley and seasoning

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