Mélange Travel & Lifestyle Magazine October 2016 | Page 253

Preheat the oven to 475F. Place a large roasting
pan in the oven to preheat for about 10 minutes.
The bones are roasted first to give the stock a
roasted flavor, then simmered with caramelized
vegetables.

*Beef Stock
Makes 3 1/2 quarts
5 pounds meaty beef necks or leg bones
2 small Spanish onions (about 8 ounces
total), peeled
1/2 teaspoon Maldon salt
3 ounces (1 large) carrot, peeled and cut into
4 pieces
3 ounces (1 large) leek, roots trimmed, split

Add 1 tablespoon of the oil to the hot roasting
pan and distribute the beef bones in a single
layer. Roast the bones for about 45 minutes, or
until richly browned, turning each piece only
after it is well browned on the bottom side.
Meanwhile, cut 1 onion crosswise in half. Heat
a small heavy skillet over medium-high heat for
2-3 minutes. Place 1 onion half cut side down to
one side of the skillet so that it is not over direct
heat and let it brown and char black, about 30
minutes. This will add color to the stock, set
aside.

lengthwise, rinsed well, and cut into 2 inch
pieces, or leek tops
1 large sprig of thyme
1 large sprig of Italian parsley
3 bay leaves
1/4 teaspoons black peppercorns
1 head garlic, cut horizontally in half

Remove the roasting pan of bones from the
oven and reduce the oven temperature to 400F.
Transfer bones to a large colander set over a
baking sheet to drain.
Drain the fat from the roasting pan and discard.
Add about 1 cup water to the pan, place over
medium heat, and use a metal spatula to scrape
the bottom of the pan and release the pan juices.
Let them simmer until reduced by half. Add the
resulting fond to a large deep stockpot.
Transfer the bones to the stockpot and add about
5 quarts cold water - just enough to cover the
bones. Any fat present in the juices will rise to the
top when the cold water is added; use a skimmer
to remove and discard the fat. Add the charred
onion half and the salt. Place over medium heat
and bring to a simmer, skimming as impurities
rise to the top of the stockpot. Reduce the heat
and simmer gently, skimming often, for 5 hours.
If the level of liquid falls below the bones, add
additional water.

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