Rich Beef Stock
makes scant 2 quarts
NOTE: Because meat makes such an important contribution to the
flavor of this broth, a generous amount is required. For the
recipes that follow, you will need only half the amount of meat
used to make the broth. Refrigerate the leftover meat in an
airtight container and use it for sandwiches or cold salads. If you
prefer, replace the shank with 4 pounds of chuck cut into
11/2-inch
chunks and 2 pounds of small marrowbones.
2 tablespoons vegetable oil
6 pounds shank, meat cut from bone in large chunks (see figure 5)
1 large onion, halved
1/2 cup dry red wine
1/2 teaspoon salt
INSTRUCTIONS:
1. Heat 1 tablespoon oil in large stockpot or Dutch oven over medium-high heat. Brown meat, bones, and onion halves on all sides in batches, making sure not to overcrowd pot and adding more oil to pot as necessary. Remove meat, bones, and onion and set aside. Add red wine to empty pot and cook until reduced to a syrup, 1 to 2 minutes. Return browned bones, meat, and onion to pot. Reduce heat to low, then cover and sweat meat and onion until they have released about 3/4 cup dark, very intensely flavored liquid, about 20 minutes. Increase heat to medium-high, add 2 quarts water and salt, and bring to a simmer. Reduce heat to very low, partially cover, and barely simmer until meat is tender, 11/2 to 2 hours.
2. Strain broth, discard bones and onion, and set meat aside. Skim fat from stock (see figures 2 and 3) and discard. (Stock and meat to be used in soup can be refrigerated up to 5 days.)