Stock for meat fondue

Stock for meat fondue

Total: 4 hr 50 Min. | Active: 20 Min.
Nutritional value / litre: kcal


1 litre


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To roast

500 g veal bones
600 g oxtail, cut into pieces
2 onions, cut into wedges
150 g carrots, cut into pieces
200 g celeriac, cut into pieces
200 g leek, cut into pieces

To strain/flavour

1 sprig rosemary
1 bay leaf
2 cloves
1 tsp salt
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How it's done

To roast

Place the rack on a tray, arrange the bones, oxtail and vegetables on top.

Roast for approx. 30 mins. in an oven preheated to 200 °C (fan).


Place the bones, oxtail and vegetables in a large pan, pour in enough water to just cover the bones, bring to the boil. Reduce to a low heat and cook at just below the boil for approx. 4 hrs. If necessary, add a little more water to ensure that the bones remain just covered at all times. Skim off any foam using a slotted spoon.

To strain/flavour

Line a large sieve with a cheesecloth, strain the stock (yields approx. 600 ml). Don't squeeze out the bones and vegetables, otherwise the stock will become cloudy. Set aside the oxtail. Pour the reserved liquid into a pan, top up to 1 litre with water, add the rosemary, bay leaf, cloves and salt. Reheat the stock, allow to infuse for approx. 15 mins., strain.

Good to know
Tip: Use the oxtail for the oxtail ravioli (see Use 500 g of veal bones instead of oxtail.
Tip: Prepare the stock approx. 1 day in advance, leave to cool, cover and keep in the fridge. Remove the layer of fat from the chilled stock once cold.

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