1 unit cebolla — cut into quarters with skin on (aromatic base)
1 unit puerro — chopped (aromatic base)
1 unit tomate — chopped (aromatic base)
1 sprig apio — chopped (aromatic base)
2 unit zanahorias — chopped (aromatic base)
10 ml aove (fat)
50 ml vino tinto — optional (deglazing liquid)
4 l agua (cooking liquid)
Mise en Place
0/3
Process
1
roast bones
1.Preheat the oven to 200°C.
2.Place the beef bones and pork spine on an oven-safe tray.
3.Drizzle with extra virgin olive oil (AOVE) and roast for 30 minutes.
4.Turn the bones over, add the quartered onion and the rest of the chopped vegetables.
5.Roast for an additional 30 minutes.
2
simmer stock
1.Remove the tray from the oven and transfer everything to a large pot.
2.Deglaze the tray with red wine or water to scrape up the browned bits and add them to the pot.
3.Cover with 4 liters of water and simmer over low heat for two to three hours.
4.Skim the surface periodically to remove impurities.
3
finish and degrease
1.Turn off the heat and remove excess fat while hot using a ladle.
2.Let the stock cool in the pot to allow the flavors to infuse.
3.Strain the broth.
4.For easier degreasing, store in wide-mouthed jars in the refrigerator for one day; the fat will solidify on top and can be easily removed with a spoon.
Plating
Use as a base for rice dishes, soups, or stews.
Sensory Checks
🎨
Color
Look for a deep golden color after roasting the bones and vegetables.
👁
Check
The broth should be clear of impurities after skimming.
Common Errors
⚠ Boiling too vigorously can make the broth cloudy; maintain a low simmer.
⚠ Forgetting to deglaze the roasting tray will result in a loss of significant flavor.
Notes
AOVE stands for Aceite de Oliva Virgen Extra.
Leaving the onion skin on adds a deeper golden color to the final broth.