Basic Broth
Comments: This broth, perfect in the preparation of onion soup, also is the base to preparing Spanish or brown sauce.
IngredientsPreparation
  • 1 pound [454 g] beef shanks
  • 1 pound [454 g] veal shanks
  • 1 pound [454 g] bones with marrow
  • Butter
  • 6 large carrots, chopped
  • 2 large onions, chopped
  • 4 celery stalks, sliced
  • 1 or 2 garlic clove[s]
  • Bouquet garni*
  • 1/4 pound [113 g] fresh lean pork
  • 1 [2-pound / 1-kg] piece lean beef
  • 16 to 20 cups [4 to 5 L] cold water
  • Salt, to taste
*Bouquet garni
  • 2 tablespoons [30 mL] freshly chopped parsley
  • 1/4 to 1/2 teaspoon [1 to 2.5 mL] thyme
  • 1 bay leaf
  • 10 to 12 peppercorns
  • Have your butcher to grossly chop or break-up veal shanks, beef shanks and bones with marrow into chunks.
  • Lightly brown together all chunks into the oven, into a roasting pan coated with packaging cut meat juices.
  • Transfer browned chunks into a large casserole.
  • Brown chopped carrots into some melted butter; add and brown chopped onions.
  • Into cottoncheese cloth, secure together all 'bouquet garni' ingredients [freshly chopped parsley, thyme, bay leaf and peppercorns].
  • Add browned chopped carrots and onions, celery slices, garlic clove[s] and 'bouquet garni' to casserole.
  • Cut lean pork and beef meat into 1 to 2 inches [2.5 to 5 cm] pieces.
  • Brown meat pieces before adding to casserole.
  • Pour in cold water; bring to a boil, over low heat, foaming broth from time to time.
  • Leave to simmer for 1 1/2 hours.
  • Salt; simmer for 1 more hour, until meat pieces are tendre.
  • Check for seasonings; strain broth through a fine strainer [reserve meats, that can be served as you would any boiled beef, or be prepared into any other way].
  • Leave strained broth to cool down completely; refrigerate until cold, then remove fat.
  • Either refrigerate or freeze lean broth.