Simple Meat Stock

Directions

1. 1
   Preheat the oven to 200 degrees.
2. 2
   Heat a large, ovenproof pot (with a tight-fitting lid for later) over high heat.
3. 3
   Add the meat and sear uncovered for a few minutes, just until golden brown.
4. 4
   Add the butter, then the onion and root vegetables; sear for a couple of minutes, stirring, until they start to turn golden brown.
5. 5
   Add the bay leaf and water; mix well.
6. 6
   Cover with the lid and transfer to the oven.
7. 7
   Cook for 3 to 4 hours, or up to overnight.
8. 8
   To ensure that maximum flavor is extracted, process the stock in a blender (in batches, with the center knob removed and a towel put over the opening to prevent steam from causing the blender lid to pop off) or food processor after the stock has cooled for 1 hour.
9. 9
   Line a strainer with several layers of cheesecloth or a clean kitchen towel.
10. 10
    Strain the stock, extracting as much liquid as possible; discard the solids.
11. 11
    Cool to room temperature; remove any fat or impurities that collect.
12. 12
    Cover and refrigerate, or portion into small amounts and freeze.