1 kg Beef and Veal Pieces (knuckles, chin, or suitable stewing cuts)
1 Small Ham Knuckle
150 g (5.3 oz) Blanched Fresh Pork Rind
2.5 kg Beef Bones, Chopped into Chunks (ask your butcher for assistance)
150 g (5.3 oz) Roughly Diced Carrots
150 g (5.3 oz) Roughly Diced Onions
5 Fresh Parsley Stalks
2 Sprigs of Thyme
1 Whole, Fresh Bay Leaf
1 Clove of Garlic
4 Liters (16.5 cups) of Water (plus an additional 1 liter / 4 cups for topping up during the simmering process)
Directions
Part 1
Debone the meats and break the bones into small chunks. Roast them in a hot oven until they achieve a dark brown color.
Create a bouquet garni by tying together parsley, thyme, and bay leaf with a piece of string.
After roasting, add carrots and onions to the pan with the bones, cooking for 5 minutes to lightly sear the vegetables.
Remove the pan from the oven and transfer the roasted bones and vegetables to a sieve. Let them drip over a bowl to eliminate excess fat.
Transfer the bones and vegetables to a large stockpot. Add a bouquet garni and garlic, then fill with cold water until it’s a few centimeters above the bones.
Bring to a boil, skim the scum from the surface, then reduce the heat and simmer on very low heat for 5 to 6 hours. Maintain the liquid level by adding water as needed and continue skimming impurities.
Part 2
Cut the meat into large cubes.
In a separate large stockpot or saucepan, add a small amount of oil. Sear the meat pieces until they achieve a light brown color.
Pour the equivalent of a glass of the previously prepared bone broth over the seared meat. Let it reduce on medium heat until the liquid almost evaporates to a syrupy glaze. Repeat this process two or three times.
After the third deglazing, add the remaining bone broth to the pot and bring it to a boil. Skim off any impurities from the surface and then let it simmer for approximately 2 hours to extract flavors from the meat.
Turn off the heat after 2 hours and let the stock rest for at least 30 minutes. Pass it through a fine mesh sieve into a clean glass container. For further refinement, perform a second filtering using cheesecloth.
Allow the stock to cool at room temperature and refrigerate overnight.
Once the stock has cooled, a solid fat layer will form at the surface. Easily scoop it out for other uses.