Diablo sauce for chicken and veal

Cut beef trimmings into cubes, chop chicken wings into pieces, slice shallots and onions, finely chop mushrooms, cut medium carrot, finely chop a clove of garlic, mix arrowroot with a small amount of water, crush peppercorns.

Heat oil in a large skillet. When it starts to smoke slightly, add veal and chicken and fry on high heat for about 20 minutes until browned on all sides.

Add vegetables and garlic, fry for 10 minutes or until golden brown and caramelized. Add tomato puree, thyme, and cook for another 2-3 minutes.

Pour in wine and water and bring to a boil, scraping the sediment from the bottom of the pan with a wooden spoon to get caramelized juices from frying. Boil without heating for about 25 minutes or until the liquid reduces by 2/3.

Add the broth. Bring to a boil again, then simmer uncovered for about 25 minutes, regularly skimming off the foam. When the mixture reduces by half, stir in the arrowroot to thicken the liquid. Cook for another 2 minutes, then strain through a fine sieve. The resulting jus should be thick enough to lightly coat the back of a spoon.

Put 3 chopped shallots, 6 crushed peppercorns, 1 bay leaf, and a sprig of thyme in a large pot.

Pour 100 ml of white dry wine and wine vinegar, bring to a boil. Reduce by half, then add 300 ml of veal juice. Boil at a bubbling simmer for 10 minutes, then strain.

Pour in 1 tablespoon of Worcestershire sauce and beat in a piece of butter.