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7 pounds beef bones,
sawed into 2" pieces 1 (6-ounce) can tomato paste 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 2 cups claret wine 20 peppercorns 5 garlic cloves, peeled 5 bay leaves 1 tsp dried leaf thyme 1-1/2 gallons water |
Preheat oven to 400° F. Palce 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 brown particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to to a boil and reduce to a simmer. Cook for 4 hours. Rmeove from the heat and skim off any fat that has risednd to the surface. Strain the liquid and discard the bones. Yield: 1/2 gallon. Recipe courtesy of Emeril Lagasse. |