- 2 kg crushed veal bones and trimmings
- 600 g chopped oxtail
- 150 g leeks, white part only
- 400 g celeriac
- 400 g onions
- 400 g carrots
- 50 g parsley, finely chopped
- 6 bay leaves
- 50 g garlic
- 5 g white peppercorns, crushed
- 100 g tomato paste
- 200 ml grape seed oil
- 700 ml red wine
- 5 l water
Preheat the oven to 230°C.
Wash and peel the vegetables and cut into 3-cm pieces.
Warm the grape seed oil in a large pot and add the vegetables and spices.
Brown for 15 minutes, stirring with a spatula.
Add 5 litres of water and set aside.
Place the bones, trimmings and oxtail in an oval cast iron casserole dish and cook in the oven for approximately 30 minutes.
Add the tomato paste and return to the oven for 20 minutes.
Remove from the oven and pour the bones and oxtail into the large pot with the vegetables and water.
Deglaze the bottom of the casserole dish with wine and pour into the large pot.
Bring to the boil.
Skim occasionally to remove as much fat and foam as possible.
Leave to simmer over a low heat for 6 hours.
Add a little water regularly so that the bones remain covered.
Strain the stock through a sieve and then through a cloth.
Do not add salt to this recipe. This stock requires a little patience but is an essential in any good kitchen.