4 cups beef bouillon
1 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons seasoned dry mustard
1 1/2 tablespoons brown sugar
4 cups water
3 tablespoons shortening
6 tablespoons red food coloring
Preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 300 degrees F (150 degrees C).
In a large pot over medium-high heat, combine bouillon and oil, place shortening and sugar. Slowly cook and stir until mixture thickens. Stir in water as needed, then add can of shortening and mixture.
Heat mixture until warm enough to touch and boil for 5 minutes. Stir in vinegar and food coloring, and simmer for 5 minutes. Stir in wine.
Reduce heat to medium-low and simmer for 2 minutes. Stir in reserved broth, and cook 2 minutes more. Stir in reserved tomatoes and roasting rack. Finally, add red food coloring and simmer 2 minutes. Serve hot.