Preheat oven to 400 degrees F. Cut the meat into large chunks and remove as much fat as possible. Place the meat in a large roasting pan and roast until all the juices in the pan have browned to a deep golden russet color, about 45 minutes, careful not to burn the juices.
Transfer the meat to a large stockpot. Discard the fat in the roasting pan. Place the roasting pan over medium-high heat and add the wine, scraping up the golden brown glaze at the bottom of the pan. Add this to the stockpot together with the 10 quarts water. Bring to a boil, add the vegetables, cloves, bouquet garni, and bouillon cubes or salt. Return to a boil, reduce heat to medium-low, partially cover, and simmer about 4 hours or until broth has a rich beef flavor; skimming off any scum from the surface during cooking. It may be necessary to add warm water to the pot during cooking to keep the water level approximately even throughout cooking.
Once the stock is finished cooking, remove from heat and allow to cool to a more manageable temperature, about 160 degrees F or higher. Strain the stock through a fine-meshed strainer either directly into storage containers or into a large bowl from which it can then be transferred into smaller storage containers. Once stock is in the storage containers, cool it down quickly by placing the containers into an ice water bath. Once cooled completely, cover and refrigerate.
Keep containers refrigerated until all the fat has risen to the surface and hardened. To remove, break the solidified fat and discard. The stock is now ready to use. Keep refrigerated for up to 4 days or freeze for up to 6 months. To keep refrigerated stock longer, re-boil it every fourth day. Re-boil frozen stock for up to 5 minutes before using to prevent spoilage.
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