Dark Stock

Ingredients

• 1.3 kg bones (beef, pork)
• Plant oil
• 1 stalk leek
• 1 large carrot
• 0.25 head celery root
• 3 onions
• 2 Garlic cloves
• 2 tbsp Tomato paste
• 400 ml dry red wine
• 1 sprig sage
• 4 sprigs lemon thyme
• 2 Bay leaves
• 3 peppercorns
• 3 allspice berries

Instructions

1. 1.

   Step 1: Preheat the oven to 230°C (fan). Wash and pat dry the bones, arrange on a greased baking tray or pan, and roast in the preheated oven, turning occasionally, for about 30 minutes.

2. 2.

   Step 2: Slice the leek lengthwise, rinse under running water, clean, and chop into small pieces.

3. 3.

   Step 3: Peel and cut the carrots, celery root, onion, and garlic into large chunks.

4. 4.

   Step 4: In a pot heat 2 tbsp oil and brown the vegetables (except the leek) until golden. Stir in the tomato paste and cook briefly to develop color.

5. 5.

   Step 5: Deglaze with a splash of red wine and reduce almost completely. Add the remaining wine and about 2 L water, then simmer over medium heat for roughly 1 hour.

6. 6.

   Step 6: Skim off any foam that rises to the surface.

7. 7.

   Step 7: Tie the herbs and bay leaves into a bundle and add them with the leek and spices to the stock. Simmer for another 1–1½ hours.

8. 8.

   Step 8: Line a fine-mesh sieve with a muslin cloth and place over a new pot.

9. 9.

   Step 9: Strain the stock through the sieve and continue processing as desired.