BEEFY BROTH

 Ingredients

A big splash of vegetable oil, preferably grapeseed

2 pounds (900 g) or more of beef short ribs, oxtails or beef shanks

2 carrots, coarsely chopped

2 celery ribs, coarsely chopped

2 onions, sliced

A 28-ounce (796 mL) can of any type of tomatoes (whole, crushed, diced or puréed)

4 cups (1 L) of water or, if you’re feeling extravagant, 1 bottle of big, beefy good red wine

A bay leaf or two

A handful of fresh thyme or rosemary sprigs

1 teaspoon (5 mL) of salt

A few turns of your pepper grinder

Preheat your oven to 250°F (120°C).

Pour a pool of oil into your favorite heavy ovenproof pot over medium-high heat. Dry the beef on paper towels, then use tongs to carefully place pieces in the sizzling oil. Don’t crowd the pan, or the meat won’t brown. Listen to the heat. A simmering pan means nothing. Sizzle is the sound of flavor. Too loud, though, and a sizzling pan becomes a smoking-burning pan. When the beef is deeply browned all over, transfer it to a plate. Repeat with the rest of the beef, 10 to 15 minutes in total. Pour off any excess oil, leaving behind any browned bits of goodness. Toss all the beef and any accumulated juices back in the pot.

To this beefy goodness, add the carrots, celery, onions, tomatoes, water, bay leaves, herb sprigs, salt and pepper. Bring to a slow, steady simmer, then cover tightly. Transfer to the oven and braise for 3 to 4 hours, stirring now and then, tenderizing the meat, releasing the richness and building deep beefy flavor. Pour in some extra water if need be. (Alternatively, you can simmer the pot on your stovetop. You may find that even your lowest heat is still too much, though, so try offsetting your pot a bit from the heat so the liquid doesn’t evaporate too quickly.) Slip out the bones toward the end.

Serve and share exactly as is, or season and garnish any way you care to. Add any flavor theme and its accompanying vegetables, as elaborate as you care to be or as simple as you need to be. Use the broth in a soup, stew or sauce. Store the broth in a tightly sealed jar or container for 7 days in your refrigerator or 1 month in your freezer.