3 kg veal marrow bones 1 pig’s trotter 2 kg chicken bones 1 bottle red wine 2 large leeks, roughly chopped 2 carrots, roughly chopped 1 onion, roughly chopped 2 celery stalks, roughly chopped 1 bunch thyme 2 fresh bay leaves 15 peppercorns ¼ cup tomato paste
Preheat the oven to 180°C. Put the veal marrow bones and the pig’s trotter in a greased roasting tin and bake in the oven for 45 minutes until they become a caramelised, deep brown colour. Repeat this process with the chicken bones, but only roast them for 30 minutes. Transfer all the bones to a large stock pot. Drain the fat from the roasting tins, add a cup of water to each tin and place them on the stove top over medium heat to deglaze. Transfer the pan juices to the stock pot to add flavour and colour. Make sure the bones in the pot are covered with water, then bring to a simmer and cook for 1 hour. Reduce the heat as low as you can and cook for a further 10 hours, stirring intermittently. While the stock is cooking, place the red wine in a saucepan over medium heat and reduce until you have about 1 cup of liquid. Set aside. Preheat the oven to 180°C. Put the vegetables in a baking tin and roast in the oven for 30 minutes. Once the vegetables have coloured, deglaze the tin on the stove top with 1 cup of water. Add the juices to a container with the herbs, peppercorns and tomato paste and chill in the refrigerator. After 7 hours, add the vegetables and aromats to the stock pot. Cook for a further 3 hours. Strain the stock through a fine sieve and refrigerate. Once the fat has set at the top, remove and discard it. Put the stock and the reduced red wine in a pot over medium heat and reduce to 1 litre of jus. The end result should be the consistency of warm honey. Once this is achieved, strain through a muslin cloth to remove any last impurities from the jus.
