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Tomato Ranchero Sauce's picture
  Vegetable oil 2 Tablespoon
  Ripe tomatoes 4 , seeded, coarsely chopped
  Yellow onion 1 , halved, peeled
  Veal shank bones 1⁄2 Pound, cut into 1-inch sections
  Shallots 3 , coarsely chopped
  Celery stalks 1 , coarsely chopped
  Carrot 1⁄2 , peeled, coarsely chopped
  Poblano chili 1 , destemmed and de seeded, coarsely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Chicken stock 3 Cup (48 tbs)
  Cilantro sprig 4
  Veal demi glace 1 Cup (16 tbs)
  Red peppers 1⁄2 , medium diced
  Green peppers 1⁄2 , medium diced
  Yellow peppers 1⁄2 , medium diced
  Lime 1⁄2 , juiced
  Salt To Taste

1) Preheat the oven to 400° F.

2) In a skillet, heat 1 tablespoon of oil on high flame. When the oil just starts to smoke, add in onion, tomatoes and saute till the onions become tender and the tomatoes release its juice. Take the skillet off the flame and let cool.
3) In a roasting pan, place the veal bones and roast for about 35 minutes. Stir frequently. Remove the bones from the pan and keep aside.
4) In a saucepan, add 1 tablespoon of oil. When it starts smoking, add in shallots, onion, celery, carrot and chili. Saute till the vegetable have browned.
5) Mix in roasted veal bones, garlic and chicken stock. Let the mixture come to a boil. Simmer for about 1/2 hour till the mixture is reduced to half. Add in the cilantro and demi-glace. Continue to simmer for 60 more minutes.
6) At the end of cooking, there should be 2 cups of sauce.
7) Take the sauted tomato and onion mixture and mash using a food mill. Keep aside.
8) Strain the veal sauce through a strainer. Add in tomato-onion paste, diced peppers, lime juice and salt. Mix well.
9) The sauce must measure up to 2 1/2 cups to be of the right consistency. Add in more stock or less to set the measurement right.

10) Serve the Tomato Rachero Sauce warm alongside grilled veal loin steaks.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
145 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 34 Calories from Fat 13

% Daily Value*

Total Fat 1 g2.1%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 3.2 mg1.1%

Sodium 194.8 mg8.1%

Total Carbohydrates 4 g1.2%

Dietary Fiber 0.28 g1.1%

Sugars 1.1 g

Protein 1 g2.5%

Vitamin A 5.6% Vitamin C 9.4%

Calcium 0.4% Iron 0.81%

*Based on a 2000 Calorie diet

Tomato Ranchero Sauce Recipe