- 1 tablespoon black peppercorns, crushed
- 4 egg whites
- 4 eggshells, crushed
- 3 roma tomatoes, quartered
- 4 ribs celery, coarsely chopped
- ½ lb premium ground beef (sirloin)
- 1 sprig thyme
- 2 teaspoons salt
- 6 cups veal or beef stock (recipe below)
Whisk peppercorns, egg whites, and eggshells until the mixture turns foamy. In a food processor, pulse together the tomatoes, celery, and beef a few times.
Combine the veal or beef stock, the vegetable-beef mixture, the eggs, thyme, and salt in a large stockpot and bring to a boil, stirring constantly. Reduce heat and simmer, without stirring, for 30-40 minutes. Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard contents of sieve and salt broth, if desired. Serve hot.
Makes 10 servings.
- 2 pounds meaty crosscut beef shanks (preferably 1 inch thick)
- 2 pounds meaty crosscut veal shanks (preferably 1 inch thick)
- 2 onions, quartered and left unpeeled
- 1 carrot, quartered
- 4 fresh flat-leaf parsley sprigs
- 1 fresh thyme sprig
- 1 Turkish or 1/2 California bay leaf
- 16 1/2 cups cold water
- 2 celery ribs
- 1 1/2 teaspoons salt
- Special equipment: cheesecloth; kitchen string
Put oven rack in middle position and preheat oven to 450°F.
Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
While shanks roast, wrap parsley, thyme, and bay leaf in cheesecloth and tie with string to make a bouquet garni.
Transfer meat and vegetables to a 6- to 8-quart stockpot. Straddle roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to stockpot along with 14 cups water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim froth. Simmer gently, uncovered, 5 hours.
Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids, and discard solids. If stock measures more than 8 cups, boil until reduced to 8 cups; add water if stock measures less than 8 cups. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
Cooks' note: Stock keeps, covered and chilled, 1 week or frozen 3 months.