Mirepoix & Battuto

Many braises, sauces and stews acquire additional flavor from a base of vegetables. The French mirepoix is a mixture of two parts each diced carrots and onions to one part celery, and sometimes a small amount of leek, cooked in butter in a saucepan. It forms an essential part of braises and some brown sauces, and may be used when roasting to give flavor to gravy. It is added at the beginning of cooking so that there is time for the vegetables to contribute their flavor. It is always strained out of the liquid before serving. The size of the cut vegetables depends on the cooking time of the main ingredients, and varies from small dice for sauce espagnole to larger pieces for meat that can take three hours or more to braise in the oven.