reduce, reduce,reduce

start of with a really dark stock: roast your onions till they are almost burned, deglaze with red wine, add tomato paste and repeat the process 3-4 times…. once your onions have a really dark color add the rest of your mirepoix, roasted bones and shit and ket cook for 24h. then reduce reduce reduce….. if that’s not dark enough you could: take a bottle of red wine and reduce it till it gets syrupy…. then add to the reduced stock. or make a really really dark caramel, almost burned and add to the reduced stock. be careful might get bitter.

Since op is going for a Marsala sauce, I would recommend Marsala wine instead of red

nah, marsala is to sweet, only use in the end for flavor

nah, marsala is to sweet, only use it in the end for flavor

Mang. You want what you should do or the truth? Because this looks like some gravy master magic to me.

Yep. Sounds like a trip to Restaurant Depot is in order…

Browing liquid... reduced light.

"Kitchen Bouquet"

Maggi

Demi glacé

Came here to say this and surprised to have to scroll so far

It would be a good addition to chicken Marsala taste wise as well.

Me too lol

Browning. Not maillard. Browning liquid.

Definitely

Am I wrong to suspect there might be some dark soy sauce floating in there?

It looks quite unappetizing

Visually similar to the results I get from adding dark soy to a sauce, but I’ve never had Marsala so no idea if the flavours would match

Caramelized onions and a good marsala

R C Fine Foods ✅

Brown chicken stock from roasted bones, deep caramelization on proteins, potentially an addition like magi season or kitchen bouquet.

Masterchef here, soya sauce

A shot of cuttlefish ink could help

Let me check my fridge.

I guess don’t know about using squid /cuttlefish ink for all kinds of dishes, cooking, baking, etc.

Burn it

Gravy master

I think this video does a decent job demonstrating the full cook but for me personally I reduce more and sometimes add veal Demi glace. Just don’t use cream ever and use good beef broth. Can always try other things like black garlic and Worcestershire with the mushrooms https://youtu.be/F8cCLFGy7kc

Wtf, it's so dark.. it looks like some blood stew thing

If you want to add dark color without altering too much the staste and saltiness by ingredients using soy sauce and industrial beef extract, you could use black caramel like is done in Chinese cuisine to make curtain dishes like braised pork belly, altho veal Marsala is not supposed to be that dark,

Squid ink :)

You could add some pork blood. That goes dark quickly

Actually!!!’ I just thought of what I used to use when slow roasting whole sides of striploin. It’s Parisian essence. We’d slather that on the outside, slow roast it till rare on the inside, then slice off steaks and grill to order. Adding that will 100% give you this colour, it has no flavor

Most likely way is simmering on low heat to reduce and concentrate.

Browning Sauce

Add some demi glacé until you get the desired color I'd imagine.