Maggie's Farm

Fun to make if you have the time. I need it for a big beef (boeuf?) Bourguignon tonite. Mrs. BD does not approve of watery supermarket beef broth.

I start with a bunch of bones (oxtail and whatever else cheap they have with bones in, esp bones with marrow, and a little meat on them too) from the supermarket, and roast them until pleasantly browned. Venison fine too if you have the bones. Roasted bones are what make a good broth but they have to be cut or cracked.

Throw them into a big pot with about a bucket of water, a quartered unpeeled onion, a quartered unpeeled carrot, a couple of garlic cloves, some parsley and thyme, maybe one stick of celery, a bunch of pepper and salt, and simmer on low around 4 or more hours. A French chef friend recommends 8 hrs but come on.

Strain it out, and there you go. When it's cooled, it is gelatinous. Even a dumb guy can do it. Sure, you can freeze any extra. It is a base for all sorts of good things.