Meat broth on baked bones
6 servings
165 minutes
Meat broth made from roasted bones is the essence of French cuisine, born centuries ago when chefs sought ways to extract maximum flavor from simple ingredients. Roasting the bones before boiling reveals their deep, rich aroma with notes of caramelized meat, highlighted by fragrant pepper, bay leaves, and fresh vegetables. This broth has a velvety texture and refined taste, making it an ideal base for exquisite sauces, soups, and stews. In classic French gastronomy, it is valued for its ability to enrich any dish and impart a noble character. Such broth can be enjoyed as a standalone warming drink or used as a foundation for true culinary masterpieces.
1
Preheat the oven to 190°C.
2
Bake the bones in a preheated oven for about 40 minutes.
- Veal bones: 1500 g
3
Pour a small amount of boiling water into the baking tray to collect all the caramel juices left in the tray.
- Veal bones: 1500 g
4
Peel the onion.
- Onion: 1 head
5
Peel the carrot and cut it into large pieces.
- Carrot: 2 pieces
6
Put the bones, juices from the tray, and all other ingredients except salt into a deep pot.
- Veal bones: 1500 g
- Onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 3 pieces
- Garlic: 2 cloves
- Allspice berries (whole): 3 pieces
- Black peppercorns: 10 pieces
- Bay leaf: 3 pieces
7
Pour 2.5–3 liters of cold water, bring to a boil, constantly skimming off the foam.
- Sea salt: 1 teaspoon
8
Reduce the heat and simmer on very low for 1.5–2 hours.
9
Strain through cheesecloth or a fine sieve, add salt.
- Sea salt: 1 teaspoon
