Simple Meat Stock

1. 1

   Preheat the oven to 200 degrees.

2. 2

   Heat a large, ovenproof pot (with a tight-fitting lid for later) over high heat.

3. 3

   Add the meat and sear uncovered for a few minutes, just until golden brown.

4. 4

   Add the butter, then the onion and root vegetables; sear for a couple of minutes, stirring, until they start to turn golden brown.

5. 5

   Add the bay leaf and water; mix well.

6. 6

   Cover with the lid and transfer to the oven.

7. 7

   Cook for 3 to 4 hours, or up to overnight.

8. 8

   To ensure that maximum flavor is extracted, process the stock in a blender (in batches, with the center knob removed and a towel put over the opening to prevent steam from causing the blender lid to pop off) or food processor after the stock has cooled for 1 hour.

9. 9

   Line a strainer with several layers of cheesecloth or a clean kitchen towel.

10. 10

    Strain the stock, extracting as much liquid as possible; discard the solids.

11. 11

    Cool to room temperature; remove any fat or impurities that collect.

12. 12

    Cover and refrigerate, or portion into small amounts and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.