Stock for meat fondue

Total time: 4hr 50m
Preparation Time: 20m

For 1 litre

Nutritional Information



  • To roast
  • 500 g veal bones
  • 600 g oxtail, cut into pieces
  • 2 onions, cut into wedges
  • 200 g celeriac, cut into pieces
  • 150 g carrots, cut into pieces
  • 200 g leek, cut into pieces
  • To strain/flavour
  • 2 cloves
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 tsp salt

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  • 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).
  • Stock

    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.
  • Tip:

    Use the oxtail for the oxtail ravioli (see Use 500 g of veal bones instead of oxtail.

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Products used in this recipe

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