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.
The broth is, of course, a basic sauce component. For the simplest sauce I can think of, reduce 1 quart of the broth by three quarters. Float 1 tablespoon of extra-virgin olive oil over the reduction and use it to sauce steaks or pork.
The broth makes a great beef and vegetable soup, but it's also the basis of delicious puréed soups, like one made from regular and "wild" mushrooms such as cèpes, porcinis, and chanterelles.... Read more.
Preheat the oven to 375°F.
In a large roasting pan or 2 smaller pans, combine the oxtail and the veal and pork bones and toss with the oil.
Season with salt and pepper, and roast the bones, turning them from time to time, until dark brown, about 2 hours.
Transfer the bones to a large stockpot.
Pour off as much fat as possible, and transfer the pan(s) to stovetop burners over high heat.
Add the celery, carrots, and onions and sauté, stirring, until brown, 5 to 7 minutes.
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.
Transfer the mixture to the stockpot.
Add the peppercorns, bay leaves, ginger, tomato paste, and soy sauce.
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.
Strain the stock.
Use, or allow to cool to room temperature and store. Lasts 1 week refrigerated, 3 months frozen.
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