For the dark stock (glace), chop or cut the bones and meat into small pieces and slowly fry in oil on the stove (or in the oven) until dark. Add unpeeled onions, halved if necessary, and fry until golden. Add root vegetables and fry. If a light dark crust forms on the bottom of the pan, remove from heat and deglaze with about 60 ml of red wine. Wait briefly and remove the crust from the bottom of the pan.
Stir in paradeisermark and slowly roast again at low heat for a total of 30-45 minutes until a nice dark brown color is formed. If necessary in between, deglaze the developing crust at the bottom of the pot again with some red wine. Then deglaze with about 250 ml of red wine, let it boil down again until the wine has almost completely evaporated. Slowly add unsalted warm soup or water and simmer on low heat for 3-4 hours. Skim off any foam or fat from the surface initially.
After about an hour and a half, add bay leaves and parsley stems, if desired, and add a little water if needed. Strain through a damp etamin (linen cloth) or fine sieve and reduce to about 750 ml of liquid. (If this meat stock becomes so strong that it gels and becomes firm to the touch when cold, it is called a glace).
Preparation Tip:
If the stock is clear and clean after straining, it can be mixed with approx. 60 ml red wine and approx. 1-2 tablespoons flour or with 1-2 tablespoons starch flour (cornflour) (for transparent sauces) and bound, as required. The more concentrated the stock or glace is to be, the more important it is to avoid salt as much as possible in the preparation, as otherwise dishes for which this stock is further used will be easily oversalted. Since the production of dark stock is time-consuming, it is advisable to produce a larger quantity, fill it into ice cube bags and freeze it for storage - well labeled with contents and filling date. Frozen funds can be kept for up to 1 year. VARIATIONSThe respective dark base stock can be served for infusing roast dishes or tied as a sauce with short roasted meat. Veal or beef stock: veal or beef bones and parures, thyme, marjoram, rosemary. Veal stock tends to be neutral in flavor, so in a pinch it can be used as a base for beef, lamb, venison, poultry, rabbit, and more. Lamb stock: lamb bones and parures, thyme, rosemary, marjoram, garlic Game stock: game bones and parures, juniper, coriander, cloves, orange peel, cranberries, mushrooms, bacon, cognac, thyme, elderberries Poultry stock: poultry bones and parures, thyme, rosemary, sage, tarragon.
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