Ingredients
Preparation
Step 1
Arrange a collection of meaty raw and/or cooked beef bones, such as shank, neck, oxtail, and/or knuckle, in a roasting pan, adding (for every 2 to 3 quarts of bones) 1/2 cup each of roughly chopped onions, celery, and carrots. Baste lightly with vegetable oil and brown for 30 to 40 minutes in a 450°F oven, turning and basting with oil or accumulated fat several times. Scoop bones and vegetables into a stockpot. Pour fat out of roasting pan and deglaze with 2 cups of water, simmering and scraping up coagulated juices. Pour into pot, adding cold water to cover ingredients by 2 inches. Add more chopped onion, celery, and carrot (1/2 cup each for every 2 to 3 quarts of bones), a chopped fresh tomato, 2 large cloves of smashed unpeeled garlic, and a medium herb bouquet (page 58). Bring to the simmer, skim off scum for several minutes, and continue as for the preceding chicken stock, but simmer 2 to 3 hours.
Variation
Step 2
BROWN VEAL, PORK OR LAMB STOCK. Proceed as for beef stock, above, but omit the carrots for lamb stock.
