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Basic Brown Stock
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1
Pound Beef bones; sawed 2 pieces
Ounce Tomato paste −; (1 can)
Cup Chopped onions
Cup Chopped celery
Cup Chopped carrots
Cup Claret wine
0 Peppercorns
Garlic cloves; peeled
Bay leaves
Teaspoon Dried leaf thyme
Salt; to taste
1
−1/2 Gallon Water
Preheat the oven to 400 degrees. Place the bones on a roasting pan and roast
for 1 hour. Remove from the oven and brush with the tomato paste. Lay the
vegetables over the bones. Return to the oven and roast for 30 minutes.
Place the pan on the stove and deglaze with the wine, scraping the bottom of
the pan for browned particles. Put this mixture in a large stock pot. Add
the peppercorns, garlic, and herbs. Season with salt. Add the water and
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. This recipe yields 1/2 gallon of
stock
Basic Brown Stock
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