Adapted by
June 2009
Yield: 4 Servings


Brown Stock
10 pounds beef bones
1½ cups mirepoix
3 tablespoons tomato paste
1½ gallons water
2 tablespoons fresh thyme
Demi Sauce
½ gallon brown stock, hot
Salt and freshly ground black pepper
1 cup chopped onion
½ cup chopped carrots
½ cup tomato puree
1 teaspoon black peppercorns
½ teaspoon mustard seed
1 teaspoon coriander
1½ ground round beef
½ cup finely grated parmesan cheese
1½ teaspoons chopped fresh rosemary
1½ teaspoons chopped fresh parsley
1½ teaspoons chopped garlic
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
½ cup milk
½ cup bread crumbs
To Assemble and Serve
½ cup guava paste
Grated parmesan cheese
Fresh parsley


For the Brown Stock:
In a 325°F-oven, brown the beef bones for one-and-a-half hours. Add the mirepoix and tomato paste to the browned bones, and return to the oven for 45 minutes. Place the bone mixture in a stock pan with the water and thyme, and bring to a low simmer until the brown stock develops.

For the Demi Sauce:
In a stock pot, whisk the brown stock into a roux. Add the onion, carrots and tomato puree to the roux mixture, and season with salt and pepper to taste. Create a garni bouquet with the black peppercorn, mustard seed and coriander, and add it to the pot. Allow the sauce to simmer for about 60 minutes, skimming the top as needed. Strain the sauce through a china cap, and season again with salt and pepper.

For the Meatballs:
Combine all of the ingredients in a large bowl, mixing until well-incorporated. Shape the meatballs into round balls (about 1 ounce). Place the meatballs on a sheet pan and bake at 325°F for 8 to 10 minutes, or until golden.

To Assemble and Serve:
Combine the meatballs and the Demi Sauce over medium heat, adding the guava paste to the mixture. Simmer for 5 to 8 minutes.

Plate 6 meatballs with some Demi Sauce in a bowl, topping with grated parmesan cheese and fresh parsley.