00:00Now I'd like to show you how to make a brown beef stock.
00:03Strew four pounds of veal bones and some oxtail.
00:08These are lovely for a stock oxtail.
00:11And get this right into a 400 degree oven
00:14for about 45 minutes.
00:17So the oxtails and the veal bones are nicely browned.
00:20Add two tablespoons of tomato paste,
00:24two yellow onions, the celery washed of course,
00:28two carrots, unpeeled but washed,
00:31and four cloves of garlic.
00:32Also, they don't have to be peeled.
00:35Put that right back into the 400 degree oven
00:38and roast until the vegetables are browned and tender.
00:41And now on high heat, one cup of red wine.
00:44Smells so delicious.
00:46And then pour all of this right into the stock pot
00:50and fill so that everything is covered by at least two inches.
00:54That's gonna take at least six quarts of water.
00:57And now bring this to a boil, reduce to a simmer,
01:00add our aromatics.
01:01A big bunch of parsley like this, some fresh thyme,
01:05two teaspoons of black peppercorns,
01:08and a couple bay leaves.
01:09And cook for approximately eight hours.
01:13So our stock is done.
01:14I'm just going to remove the big bones to a bowl.
01:18I always like putting it through the cheesecloth.
01:21Mmm.
01:22So good.
01:23And here's your gorgeous broth.
01:26I'm 0-50 jutju.
01:26I feel like my
