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Master Meat Broth

Ming says: Some of the best dishes begin with broth, an uncomplicated-to-prepare base that adds depth of flavor to many preparations. This meat broth takes its inspiration from classic French jus de veau, a lightly thickened broth made from veal bones. To that basic ingredient, I've added oxtail and pork (my Asian touch), which slightly sweetens and rounds out the flavor. Ginger and soy sauce are also included. This broth is versatile by definition; you'll find dozens of ways to put it to good use.

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  • 5 lb ox-tail

  • 10 lb Veal bones

  • 5 lb pork bones. You can include pork shank or trotters.

  • .25 cup grapeseed oil

  • Kosher salt and freshly ground black pepper

  • 1 head Celery rinsed and coarsely chopped

  • 3 large carrots rinsed and coarsely chopped

  • 3 large Onions coarsely chopped

  • 1 bottle red wine

  • 1 tablespoon whole black peppercorn

  • 2 Bay leaves

  • 3.25 in slices of peeled fresh Ginger

  • .25 cup Tomato Paste

  • .25 cup naturally brewed Soy sauce


  • 1.

    Preheat the oven to 375°F.

  • 2.

    In a large roasting pan or 2 smaller pans, combine the oxtail and the veal and pork bones and toss with the oil.

  • 3.

    Season with salt and pepper, and roast the bones, turning them from time to time, until dark brown, about 2 hours.

  • 4.

    Transfer the bones to a large stockpot.

  • 5.

    Pour off as much fat as possible, and transfer the pan(s) to stovetop burners over high heat.

  • 6.

    Add the celery, carrots, and onions and sauté, stirring, until brown, 5 to 7 minutes.

  • 7.

    Add the wine, scrape the bottom of the pan with a wooden spoon to incorporate flavorful bits, and allow the wine to reduce by three quarters.

  • 8.

    Transfer the mixture to the stockpot.

  • 9.

    Add the peppercorns, bay leaves, ginger, tomato paste, and soy sauce.

  • 10.

    Add sufficient water to cover the bones by about 3 inches, decrease the heat to low, and simmer very gently (the liquid should barely bubble) until the stock is dark and reduced by about one third, 8 to 12 hours or overnight.

  • 11.

    Strain the stock.

  • 12.

    Use, or allow to cool to room temperature and store. Lasts 1 week refrigerated, 3 months frozen.


I like to freeze the broth in ice-cube trays. When it's solid, I pop the cubes into a freezer bag, from which I can take as much or as little as I need. If you have difficulty getting pork bones, you can increase the quantity of veal bones by their equivalent amount, 5 pounds.

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Posted by whiteswanReport
I used this Master Stock for Smoked Hock Soup, which was a hit with everyone. The soup was so rich and full of flavour. The best I had ever made. Plenty of Master Stock left for another batch.
Posted by SusannReport
Very very nutritious indeed i must try thanks for the helpful tips