How to make
The bones are washed and dried.
In a large pan melt the butter and fry the bones and add the wine a little at a time, by stirring constantly.
Fry the onion and chopped garlic separately, stir and add tomato puree. After they have softened enough, sprinkle them with chopped parsley and take them out and deglaze the pan with a little wine.
The stewed onions and garlic are added to the bones and the water is poured. If foam appears, remove it with a slotted spoon. They are left to boil on a moderate heat for about 3-3 1/2 hours.
Then the finished broth is strained through a fine strainer and poured into jars. It should have a clear and rich caramel color. It is stored in the refrigerator, it can also be frozen in the freezer.
The sauce is used as a base for making other sauces.
I prepare such sauce every year and to be honest I didn't know it was called that. I pour it into jars, boil for a few minutes, enough to vacuum seal the lid.
Use a few spoons of it, it is a highly caloric broth, extremely useful for our joints and bones.
The only thing I add to the cooking of the vegetables in the broth is a piece of celery.
The Bratenjus sauce is very successful.
