Meat Stock

Name: Meat Stock
Ingredients: 2¼ pounds oxtail, veal, beef, or lamb bones (shank, leg, neck), cut into 2-inch pieces; 2¼ pounds oxtail, veal, beef, or lamb bones (shank, leg, neck), cut into 2-inch pieces; 2¼ pounds oxtail, veal, beef, or lamb bones (shank, leg, neck), cut into 2-inch pieces; 2¼ pounds oxtail, veal, beef, or lamb bones (shank, leg, neck), cut into 2-inch pieces; 2¼ pounds oxtail, veal, beef, or lamb bones (shank, leg, neck), cut into 2-inch pieces; 2¼ pounds oxtail, veal, beef, or lamb bones (shank, leg, neck), cut into 2-inch pieces; 2¼ pounds oxtail, veal, beef, or lamb bones (shank, leg, neck), cut into 2-inch pieces; 2 onions, halved (do not peel); 2 carrots, coarsely chopped; 1 leek, coarsely chopped; 2 celery ribs, coarsely chopped; ¼ celeriac, peeled and coarsely chopped; 2 cups red wine; 2 sprigs of thyme; 2 bay leaves; ½ garlic bulb; 1 small handful of celery leaves

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

2¼ pounds oxtail, cut into 2-inch pieces
2¼ pounds oxtail, veal, beef, or lamb bones (

Stock
Gluten-free

Method

Preheat the oven to 450°F. Put the oxtail and bones in a roasting pan and place in the oven.

Stir occasionally. After 10 minutes, add the onion, carrots, leeks, celery, and celeriac and roast