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Betty Bossi Koch-Center
How it's done
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.
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.
|Tip:||Use the oxtail for the oxtail ravioli (see Fooby.ch). 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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