Follow these steps for perfect results
Beef Bones And Trimmings
Veal Bones
Cut Up
Carrots
Scrubbed, Unpeeled, Cut Up
Onions
Quartered
Celery
Split
Garlic
Crushed
Extra virgin olive oil
Hearty Red Wine
Fresh Parsley
Fresh Thyme
Black Pepper
Freshly Grnd
Water
Preheat the oven to 400 degrees F (200 degrees C).
Spread the beef and veal bones, carrots, onions, celery, and garlic in a roasting pan.
Drizzle with extra virgin olive oil and roast, turning occasionally, until well browned (about 1 1/2 hours).
Scrape the roasted bones and vegetables into a large stock kettle.
Add red wine, fresh parsley, fresh thyme, black pepper, and water.
Simmer over low heat for 4 to 5 hours (or longer), skimming any foam that rises to the surface.
Strain the stock through a cheesecloth-lined strainer.
Allow the stock to cool completely.
Skim off any fat and chill before use.
Expert advice for the best results
For a deeper flavor, add tomato paste to the roasting vegetables.
Do not boil the stock, as it will become cloudy.
Ensure bones are well browned for maximum flavor extraction.
Everything you need to know before you start
20 minutes
Can be made several days in advance.
N/A - Stock is an ingredient, not a plated dish.
Use as a base for French Onion Soup.
Use to deglaze a pan after roasting meat.
Earthy notes complement the stock's flavor.
Discover the story behind this recipe
Foundation of classic French cuisine.
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