Ingredients
- 8-10 pounds of beef bones or veal bones, cut into 2-inch pieces
- 4 tbsp. vegetable oil or butter
- 4 carrots, thickly sliced on the diagonal
- 4 onions, halved and sliced 1/4 inch thick
- 8 quarts cold water
- 4 ribs celery with leaves if possible
- 2 leeks, washed and diced
- 1 turnip, cut into 4 pieces with a clove stuck in each
- 4 cloves garlic
- 15 peppercorns
- Double bouquet garni (4 sprigs of parsley, 1 bay leaf, 2-3 sprigs of thyme and tie it up inside a rib of celery.
Preparation
Step 1
Preheat oven to 500◦ F
Place the bones in a roasting pan and brown in the oven, about 45 minutes to 1 hour.
Meanwhile, in a stockp0ot, heat the oil over high heat. Add the carrots and onions and cook, occasionally scraping the browned bits from the bottom of the pan, until well-browned, 20-25 minutes.
Add the browned bits to the stockpot and cover with water. Add all the remaining ingredients and bring to a boil (this will take about 30-45 minutes).
Reduce the heat and simmer, uncovered, for 3 ½ hours. Skim the surface several times during the simmering to remove any foam that appears.
Strain and allow the stock to cool uncovered before refrigerating. Remove any fat from the surface when cold or before using. Freeze the portion not used or reduce to form the meat glaze. 4 quarts of stock will reduce to yield about 1 ½ cups of meat glaze.
Note: If bones are not available, use 2 pounds beef shank, oxtail or short ribs.