Brown Stock

• 1.5 kg beef or veal bones
• 1 onion, unpeeled and quartered
• 2

Roast meat bones at 230°C for 40 minutes, adding vegetables halfway. Deglaze with a little water. Transfer to a pan, add remaining ingredients and simmer for 3-4 hours, skimming often. Strain and let cool. Refrigerate up to 3 days.