Beef Stock

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• 7 lbs beef bones, sawed into 2-inch pieces
• 1 (6 ounce) can tomato paste
• 2 cups onions, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 2 cups claret wine
• 20 peppercorns
• 5 garlic cloves, peeled
• 5 bay leaves
• 1 teaspoon dried leaf thyme
• 1 1/2 gallons water

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 place the bones on a roasting pan and roast for 1 hour.
• 3 remove from the oven and brush with the tomato paste. lay the vegetables over the bones.
• 4 return to the oven and roast for 30 minutes.
• 5 place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
• 6 put this mixture in a large stock pot. add the peppercorns, garlic, and herbs. season with salt. bring the liquid up to a boil and reduce to a simmer. cook for 4 hours. remove from the heat and skim off any fat that has risen to the surface. strain the liquid and discard the bones.