broth · Cooking course

Serves 30

Ingredients

• Beef bones — 5 kg
• Onion — 2 pcs
• Celery — 2 stalks
• Bouquet garni — 2 pcs
• Cloves — 3 pcs
• Black peppercorns — 12 pcs
• Allspice (whole) — 12 pcs
• Tomatoes — 1 pc
• Button mushrooms — 6 pcs
• Leek — 0.5 stalk
• Parsley — 50 g
• Tomato paste — 0.5 tbsp
• Dry red wine — 100 ml
• Carrot — 1 pc

Instructions

1. Heat the oven to 215–220 °C for at least 40 minutes.

1. Meanwhile, roughly chop a mirepoix — carrot, two onions, and the celery stalk.
2. Transfer the roasted bones to a pot. Put the mirepoix into the roasting tray with the bone fat and return to the oven at the same temperature.

1. Bring the water to a boil, lower the heat to a gentle simmer, and skim the foam. Cook 3–16 hours depending on the strength of stock you want.
2. Add the roasted vegetables to the stock. Add: 2 bouquets garni, cloves, allspice, the tomato (halved), mushrooms, leek, parsley, tomato paste, red wine.
3. Simmer 3–16 hours so the stock reduces by a third, at most by half. Strain through a fine sieve and cheesecloth.