Rich Meat Stock Recipe
- 5 to 6 pounds meaty beef or veal bones
- 1 pound beef shin or veal neck
- Preheat the oven to 450°F.
- Arrange the bones in a single layer in a roasting pan. Roast until well browned, about 45 minutes, turning once or, twice. Transfer to a 6-quart stockpot. Pour in enough water to cover the bones by 1 inch, about 4 quarts. Heat over high heat to a boil. Reduce the heat to medium and boil 2 minutes. Skim all the foam and fat that rises to the surface.
- Adjust the heat to a bare simmer–1 or 2 bubbles rising to the surface at a time. Simmer until the meat falls apart very easily when poked with a fork, about 10 hours. Check the pot occasionally, skimming the foam and fat as it rises to the surface, and adding water as needed to keep the bones submerged.
- Ladle the stock through a sieve lined with a double thickness of cheesecloth or a clean kitchen towel into a bowl. Quickly cool to room temperature. Refrigerate, uncovered, until completely chilled and a layer of firm fat forms on top.
- Remove the fat from the surface and discard. Warm the stock over low heat and ladle into 1-cup storage containers with tight-fitting lids. Refrigerate for up to 5 days or freeze for up to 3 months. Heat the stock to a boil before using.
