Instructions: To make the Veal Stock: Preheat oven to 425 degrees. Make a bouquet garni: Tie rosemary, parsley, thyme, bay leaf, and peppercorns in a small piece of cheesecloth; set aside.

Arrange the meat and veal bones in a single layer in a heavy roasting pan, and place in the oven. Roast, turning several times, until they turn deep brown, about 1 1/2 hours. Remove from oven, and place onion, carrots, celery, mushrooms, garlic, tomato paste, and chopped tomatoes on top of the bones.

Reduce heat to 375 degrees, return the pan to the oven, and roast until vegetables are brown, about 45 minutes. Transfer bones, meat, and vegetables, to a large stockpot; set aside.

Discard the fat from the roasting pan; set pan on the stove over high heat. Add wine, and stir using a wooden spoon to loosen any browned bits from bottom of pan. Boil until wine is reduced by half, about 5 minutes; add to stockpot. Add 4 quarts cold water to stockpot, water should just cover bones; cover, and bring to a boil. Reduce heat to a low simmer; skim foam that rises to surface. Add bouquet garni. Cook 8 to 10 hours, skimming frequently. Add more water if at any time the surface level drops below the bones.

Prepare an ice-water bath. Strain stock through a fine sieve into a large bowl, and set the bowl in the ice-water bath. When cool, cover, and refrigerate overnight. Discard the layer of fat on stock. Store, refrigerated, for up to 3 days, or frozen for up to 4 months. (

Makes about 2 1/2 quarts)

To make the Bordelaise Sauce: Make a bouquet garni: Tie parsley, thyme, and bay leaf in a small square of cheesecloth. Season meat with salt and pepper.

Heat oil in a Dutch oven over medium-high heat, just until beginning to smoke. Add meat and sear until brown, about 3 minutes per side. Add shallots, garlic, and bouquet garni, and cook until shallots are translucent, about 3 minutes. Add red wine, and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook until liquid is dark and syrupy and reduced by one-third, about 10 minutes.

Add veal stock, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, until the liquid has reduced by two-thirds, about 40 minutes. Strain through a fine-mesh sieve. Store, refrigerated, in an airtight container for up to 1 week or frozen for up to 3 months. (

Makes about 1 cup)

To make the Boeuf: Preheat oven to 450 degrees. Place a large cast-iron skillet in oven to heat. Season beef generously with salt and pepper. Remove the skillet from the oven, and place over medium-high heat. Add the beef and sear until brown, about 3 minutes per side. Transfer to oven, and cook for 15 minutes. Turn, and cook 10 to 15 minutes more for medium-rare; an instant read thermometer should read 130 degrees.

To make the Onion Rings: In a medium bowl, whisk to combine 1 cup flour, salt, pepper, and baking powder. Whisk in beer and water. Heat 3 inches of oil in a medium stockpot to 375 degrees. Place flour in a rimmed dish. Dredge onions in flour, tapping off excess.

Working in batches (about 8 at a time), dip onion rings in batter, shaking off excess. Carefully add to hot oil, and cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt.

Remove Boeuf from oven, and let stand for 10 minutes. Carve, and serve drizzled with sauce. Serve with onion rings on the side.

This recipe yields 2 servings.

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