The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Pre-heat the oven at 225°C (450°F).

Preparation

1. Place the bones in a roasting pan.
2. Put the roasting pan with the bones in the oven.
3. Roast until the meat is a nice, rich, dark brown.
4. While the bones are roasting, prepare the mirepoix.
5. Once the bones are roasted, place them in a stock pot.
6. Put the mirepoix in the roasting pan and return the pan to the oven.
7. Roast until the mirepoix is coloured a nice golden colour.
8. While the mirepoix is roasting, add the herbs and spices to the bones in the stockpot.
9. Add water to the pot. The bones should be covered by about twice the amount of water.
10. Place the stockpot on the heat on high.
11. Once the mirepoix is roasted, add it to the stockpot.
12. Deglaze ( Pour a liquid in a pan and rub the bottom of the pan with a spoon.) [?] the roasting pan with water. You need to give it a good boil and using a wooden spoon scrape the bottom of the pan. This will give you a nice dark brown juice, which will help in colouring your stock.
13. Bring the stock to a boil, control the temperature, and let simmer for several hours. It may take up to 3 or 4 hours to cook gently.
14. Strain the stock, and throw the bones, mirepoix and other aromatic elements away (some people keep the bones and aromatics for a second "mouillage", I generally can't be bothered).
15. Cool the stock down as fast as possible. Don't put the hot stock in the refrigerator, as you will heat up the food items in it too much.
    • Place your stock in a pot or other container in a sink full of cold water.
    • When the water has warmed up, empty the sink and fill it again with cold water.
    • Repeat as necessary to cool the stock.
16. Put the stock in containers to refrigerate, or use it immediately to prepare beef glaze, or Espagnole sauce.