BEST BEEF STOCK
Steps:
- 1. Heat 1 T oil in lg soup kettle over med.-high heat; brown meat, bones, and onion halves on all sides in batches, making sure not to overcrowd the pan, and adding additional oil if necessary. Remove kettle contents and set aside. Add red wine to empty kettle; cook until reduced to a syrup, 1-2 minutes. Return browned bones, meat and onion to kettle. Reduce heat to low, then cover and sweat meat and onion until they have released about 3/4 C dark, very intensely flavored liquid, about 20 minutes. Increase heat to me-high, add 2 qts. water and salt; bring to a simmer, reduce heat to very low, partially cover, and barely simmer until meat is tender 1 1/2-2 hrs. 2. Strain broth, discard bones and onion, and set meat aide, reserving half of the meat for other use. (At this point, broth and remaining meat that will be used in soup can be cooled to room temperature and covered and refrigerated up to 5 days.) Let broth stand until fat rises to the top; skim and discard fat. When the meat is cool enough to handle, shred it into bite-sized pieces for use in soup recipe.
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