In general, when preparing several pieces of red meat (beef, beef, pork, beef, lamb, etc.) it is necessary to serve with a meat sauce that rehydrates the preparation. When cooked and mixed with seasonings, meats tend to lose much of their juiciness.
On the other hand, a sauce for meat serves to give a certain flavor to it. In this way, a sauce can make a dish not only have a softer texture, but a flavor in particular: sweet, salty, bittersweet, or an acid point. Hence, thanks to a sauce, you can differentiate one preparation from another, even when they are made with the same piece of meat. In other words, it is not the same to serve a veal fillet with cheese sauce, to serve some meatballs with tomato sauce.
All the sauces that we present below are very easy to prepare, therefore, we will not need a special technique to prepare them nor will it be necessary to resort to specific tools. If we have a frying pan and a broth base for meat, we will have much of what is necessary.
1. Meat sauce, pepper
Salt to taste)
1 tablet of broth for meat
¼ glass of white wine (50 ml)
10 or 12 peppercorns
2 cups of cooking cream (500 ml)
Ground pepper (the amount needed)
Place a splash of oil to heat in a pan over medium heat. Before it starts to jump, add the peppercorns (be careful, because it splashes).
Next, we add the white wine. Once the alcohol evaporates, add the cream.
We remove with slow movements to integrate the cream with oil and peppercorns.
We add the broth tablet for meat and let it dissolve. We remove carefully everything and salt to taste.
We lower the flame of the fire to the minimum and cook everything for 4 or 5 minutes, approximately.
2. Meat sauce, Iberian style
2 trays of Iberian ham (200 g)
3 tablespoons of butter with salt (60 g)
1 glass of liquid cooking cream (200 ml)
2 tablespoons of beef concentrate (30 ml)
Place a pan to heat over medium heat and, once hot, add butter to melt.
Apart, we chop the ham into small pieces and take them to cook in the pan.
When the ham begins to cook, add the cream, little by little, and stir slowly to integrate all the ingredients.
Let cook for about 5 minutes over medium heat and ready!
3. Salsa for meat, to the Spanish
1 or 2 bones
3 tablespoons of butter (60 g)
½ glass of wheat flour (100 g)
Broth of concentrated meat (the amount needed)
We sift the flour.
Besides, we heat the meat broth in the microwave. Once ready, we reserve.
Meanwhile, heat the butter in a pan over medium heat.
When the butter has melted, add the flour. We proceed to mix with slow and enveloping movements to form a roux.
Next, we add the meat broth and the bones. Now we just have to let the sauce thicken enough.
We lower the flame of the fire to the minimum and let it rest for 2 minutes. Finally, we remove it from the fire and we strain it.
First of all, it is necessary to remember that a sauce for meat can be added both hot (fresh) and cold; that is, with a cooling time that, in general, usually exceeds 15 minutes. The important thing is to pour the necessary amount on the plate and, especially, on the ingredient that we are interested in accompanying (in this case, the meat).
Secondly, all sauce for meat must have its respective resting time, according to the ingredients it contains. Thus, these can be well integrated and constitute a mixture suitable for consumption. For example, it is always much healthier and pleasant to enjoy a sauce with dairy products without lumps than with them.
Third, it must be taken into account that the denser a sauce, the red meat should be cooked, at least, at its point. And in case a meat is little cooked, it will be necessary to add a sauce of quite liquid consistency. This way it will be able to impregnate it well and, of course, give it a flavor and disguise the metallic taste of the blood.