Veal or Beef Oxtail and Pork Skin Broth with Aromatics

Veal or beef oxtail and pork skin broth is a rich and flavorful preparation, ideal as a base for dishes such as cassoulet, stews, or even to enrich soups and sauces. It is renowned for its ability to add depth and complex flavors to the dishes it accompanies.

Origin and Tradition

This traditional broth has its roots in the rustic cuisine of French regions, where simple yet flavorful ingredients are used to create rich-tasting preparations. The combination of veal or beef oxtail and pork skin is typical in many old recipes, particularly in the south of France, where broths form a key base in cooking. With its powerful aromas and velvety texture, this broth is appreciated for its ability to add richness and complexity to dishes.

Ingredients:

• Veal oxtail: 1, cut into pieces
• Pork skin: 250 g
• Onions: 2, quartered
• Carrots: 2, cut into pieces
• Celery: 1 stalk, cut into pieces
• Garlic cloves: 3, crushed
• Bouquet garni: 1 (made of thyme, bay leaf, parsley)
• Black peppercorns: 1 teaspoon
• Cloves: 2 (optional)
• Salt: to taste
• Cold water: 3 liters

Preparation:

Preparing the ingredients:

1. Rinse the veal oxtail and pork skin pieces thoroughly under cold water to remove any impurities.
2. Drain them well before moving to the next step.

Blanching the meats (optional but recommended):

1. Place the veal oxtail and pork skin pieces into a large pot.
2. Cover them with cold water and bring to a boil.
3. Once the water is boiling, let it cook for 5 minutes, then drain and rinse the meats under cold water. This step helps remove excess fat and impurities, which will make the broth clearer.

Cooking the broth:

1. Return the blanched meats to the pot.
2. Add the onions, carrots, celery, crushed garlic, bouquet garni, black peppercorns, and cloves (if using).
3. Cover with 3 liters of cold water.
4. Bring to a boil, then reduce the heat and let it simmer gently.
5. Remember to skim regularly to remove impurities that float to the surface.

Simmering:

1. Let it simmer on low heat for 2 to 3 hours, adjusting the cooking time to concentrate the flavors.
2. Add salt midway through cooking, depending on your taste.

Straining the broth:

1. Once cooking is complete, remove the pieces of meat and vegetables using a slotted spoon.
2. Strain the broth through a fine sieve or chinois to remove any remaining bits and achieve a clear liquid.

Usage and Storage:

• This broth can be used as a base for cassoulet, soups, or any recipe requiring a rich broth.
• It can be stored in the refrigerator for 3 to 4 days or frozen for later use.

Veal oxtail and pork skin broth is a flavorful preparation that will bri