The basic recipe for beef stock at home.
1 1/2 kg beef bones, chopped
½ leg of veal, opened lengthwise, sliced and blanched
200 g. carrots, sliced
100 g. onions, coarsely chopped
250 ml dry white wine
1 stalk celery, chopped
6 tomatoes, peeled, seeded and pieces
150g. white mushrooms, thinly sliced
2 cloves garlic
1 mouthfuls Garda, which will include one twig tarragon
Preheat oven to 220 ° C. Put all the bones in a roasting pan and let them cook in the oven, turning the every bit with a slotted spoon.
Once browned, add the carrots and onions, stir and cook for another 5 minutes. With a slotted spoon, transfer the contents of the pan into a deep pot.
Drain the fat from the pan and ntegklasarete with the white wine, scraping all the dregs. Put the pan on high heat and let it reduce by half, then add the wine to the pot.
Add 3 liters of cold water and allow to boil over high heat. As soon as it starts to boil, lower heat and simmer for 10 minutes. Skim well and add all remaining ingredients.
Simmer the broth without the pan uncovered, for 2 ½ hours, skimming as necessary. Insert the thin strainer and freeze the broth on ice.
Demi – Glass or Glass: Concentrate the strained broth in the third to make demi-Glass, concentrate the half for a Glass. These icing enrich sauces, adding moisture and full of flavor. But they can not give refinement in taste, because the extensive cooking destroys the delicate flavor and aroma.