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1
Preheat the oven to 500.
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2
Place the bones in a large roasting pan, and brown in the oven, 45 minutes to 1 hour.
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3
Meanwhile, in a stockpot, heat the oil over high heat.
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4
Add the carrots and onions and cook, occasionally scraping the browned bits from the bottom of the pan, until well browned, 20 to 25 minutes.
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5
Add the browned bones to the stockpot and cover with the water.
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6
Add all the remaining ingredients and bring to a boil, 30 to 45 minutes.
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7
Reduce the heat and, simmer, uncovered, for 3 1/2 hours.
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8
Skim the surface several times during the simmering to remove any foam that appears.
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9
Strain and allow the stock to cool uncovered before refrigerating.
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10
Remove any fat from the surface when cold, or before using.
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11
Freeze the portion not used, or reduce to form meat glaze (Glace de Viande).
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12
Four quarts of stock will reduce to yield about 1 1/2 cups of glace de viande.
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13
Variations
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14
Fonds Brun Rapide (Quick Beef Stock): This version of beef stock cuts the preparation time by about 1 hour.
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15
Place all the ingredients, without browning, into a pot, cover with water, and bring to a boil.
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16
While the stock comes to a boil, blacken an onion as follows: Cut the onion in half and place both halves, cut side down, in a hot, dry (without butter or oil) skillet.
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17
The onion will blacken within 3 to 4 minutes.
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18
Adding the blackened onion to the stockpot will give the stock the brown color it would otherwise be missing.
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19
Although their flavors are slightly different, either stock works well as a brown beef stock.
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20
One word of caution: The time saved by not browning the bones and vegetables may be equaled by the effort needed to clean your skillet after blackening the onion.
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21
Fonds de Gibier (Game Stock): Follow the steps in the beef stock recipe to make a game stock, using 6 pounds of game meat and 7 pounds of bones.
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22
Add 10 juniper berries and 2 sage leaves.
