Meat Stock
Meat stocks—often now popularly called bone broth—are richly flavored and add intensity to sauces. They can be overpowering for poultry or fish sauces, so we most often call for their use with meat dishes.
Ingrediënten
MAKES: about 4 quarts (4 L)
- 8 lbs 3.6 kg meaty bones from beef, veal, lamb or venison
- 1 tbsp 15 ml tomato paste
- 2 large onions chopped
- 4 large carrots chopped
- 4 ribs celery chopped
- 1 head of garlic peeled and crushed
- 4 bay leaves
- 1 tbsp 13 g whole black peppercorns
- ½ bunch fresh parsley
- 8 sprigs thyme
- 8 quarts 32 cups [7.5 L] cold water
Instructies
- Preheat the oven to 450°F (232°C).
- Place the bones in an oven safe baking dish and roast for 15 minutes.
- Stir in the tomato paste, mixing well so that all the bones are coated.
- Add the onions, carrots, celery and garlic and roast for 10 minutes more.
- Put the bones, vegetables, bay leaves, peppercorns, parsley, thyme and water in a 12-quart (12-L) stockpot.
- Place the pot a little off center of the burner.
- Simmer on low for 3 hours, skimming impurities that collect on the side of the pot.
- Ladle the stock through a fine mesh sieve into heat-safe/freezer-safe containers.
- Refrigerate for up to 5 days or freeze immediately for up to 2 weeks.
- Skim any fat that rises to the surface of the chilled stock before using.
