- 2 pounds [1 kg] veal hock, cut into pieces
- 2 pounds [1 kg] veal or beef bones
- 2 onions, quartered
- 2 celery stalks, chopped
- 2 carrots, minced
- 2 cups [500 mL] water
- 3 garlic cloves, crushed
- 8 black peppercorns
- 3 cloves
- Thyme
- 1 bay leaf
- Water
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- Heat oven to 425°F [220°C].
- Arrange veal hock pieces, veal or beef bones, onions, chopped celery and minced carrots into a large oven-safe pan.
- Roast for 1 hour, until browned.
- Transfer browned ingredients into a large casserole; reserving pan.
- Pour 2 cups [500 mL] water into reserved pan, scraping the bottom of the pan to detach all the meat debris; pour into casserole.
- Add crushed garlic, black peppercorns and cloves.
- Cover with 3 inches [8 cm] of water and bring to boil; lower heat until barely simmering.
- Skim; sprinkle with thyme and add bay leaf.
- Simmer gently for 4 hours, skimming occasionally.
- Strain broth, letting pieces drip-dry completely before discarding them.
- Remove fat.
- Note: Browning meat, bones and vegetables, will result into a beautiful mahogany-colored liquid.
- If broth doesn't seem dark enough, heat a spoonful tomato paste into a small casserole over medium heat, stirring constantly for 3 minutes, until dark.
- Stir into broth, 1 hour before the end of the cooking time.
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