In this beef stock, meat and vegetables are browned together in the oven and then simmered in water or broth. While the meat and vegetables are roasting, be sure to turn them over from time to time to ensure that they are thoroughly and evenly browned. If the bottom of the roasting pan begins to darken and burn, add a couple cups of water. Don’t add too much liquid or the bones will steam instead of brown.
|beef knuckle bones|
|garlic head, cut crosswise in half|
|cold water or stock (optional)|
|cold water or stock|
|large bouquet garni|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.