First we chop the vegetables.Next stepBack
We roast them in the oven until they’re golden-brown.Next stepBack
Then we immerse them in cold water and bring the pot to the boil. We add beef bones, or fish and chicken.Next stepBack
We skim the foam.Next stepBack
When no more foam appears, and the pot is boiling nicely, we turn down the heat and simmer the stock for at least 12 hours. An hour before the end of the simmering, we add herbs and seasoning. We strain the stock.
It’s done!Next stepBack