MASTER MEAT BROTH - Ming Tsai

Associated Recipes

Five-Spice Beef Noodle Soup

East-West Beef and
Bean Stew

Grilled Lamb Loin Chops
with Wild Mushroom Ragout

Guest Recipes

Charred Beef Medallions with Poblano Sauce

Roasted Potatoes
with Garlic

TRY IT
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.

MING’S TIPS
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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MASTER MEAT BROTH

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.

Makes about 5 quarts
Lasts 1 week refrigerated, 3 months frozen

5 pounds oxtail

10 pounds veal bones

5 pounds pork bones (you can include pork shank or trotters)

1⁄4 cup grapeseed or canola oil

Kosher salt and freshly ground black pepper to taste

1 head of 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 peppercorns

2 bay leaves

Three 1⁄4-inch slices of peeled fresh ginger

1⁄4 cup tomato paste

1⁄4 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. Season with salt and pepper, and roast the bones, turning them from time to time, until dark brown, about 2 hours.

3. 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.

4. Strain the stock. Use, or allow to cool to room temperature and store.

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