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1
Arrange on a heavy-duty baking sheet or in a roasting pan: 3 pounds beef bones, preferably a mixture of meaty bones and knuckles.
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2
Roast in a 400F oven until quite brown, about 40 to 50 minutes.
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3
While the bones are roasting, put a heavy stockpot over medium heat.
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4
When hot, add: 2 tablespoons olive oil, 1/2 pound beef, such as shank, shin, or chuck, cut into 1-inch pieces.
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5
Brown the meat well, stirring now and then.
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6
When well browned, pour off most of the fat and add: 1 carrot, peeled and cut into large pieces, 1 onion, peeled and cut into large pieces, 1 celery stalk, cut into large pieces, A pinch of salt.
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7
Cook, stirring now and then, until the vegetables are wilted.
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8
Be sure to not let the bottom of the pan burn.
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9
Add: 1/4 teaspoon black peppercorns, 1 whole clove, 2 allspice berries, 3 thyme sprigs, A few parsley stems, 1 cup dry red wine.
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10
Stir well, scraping up any brown bits clinging to the bottom of the pan.
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11
Cook the wine until it has reduced significantly.
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12
Add the browned bones and: 5 cups chicken or beef broth.
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13
Bring the liquid to a boil, reduce to a simmer, and skim any foam that has collected on the surface.
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14
Pour off the fat from the pan the bones were browned in.
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15
If there are any brown bits sticking to it, add a bit of broth from the pot, scrape them up, and tip the liquid back into the pot.
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16
Cook, at a simmer, for 3 to 4 hours.
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17
Strain, pressing well on the meat and vegetables to extract all the juices.
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18
Skim off any fat and pour into a shallow pan to reduce.
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19
Cook at a rapid boil until reduced to 1 cup.
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20
Season with salt to taste.
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21
Use white wine instead of red.
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22
Use 3 pounds lamb bones (1 pound of which is meaty neck bone) and 1/4 pound lamb meat instead of beef bones and meat.
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23
Use 3 pounds pork bones and 1/2 pound pork meat instead of beef.
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24
Use 1 chicken carcass and 2 or 3 whole legs instead of beef bones and meat.
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25
Chop up the carcass before browning for maximum flavor extraction.
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26
Instead of beef, use 1 duck carcass and about 1/2 pound meaty duck scraps such as tenderloins or legs.
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27
Chop up the carcass before browning.
