Food Network: Basic Brown Stock

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Basic Brown Stock
Recipe Courtesy of Emeril Lagasse

Ingredients
7 pounds beef bones, sawed into 2-inch 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 teaspoon dried leaf thyme
1 1/2 gallons water

Directions
Preheat the oven to 400 degrees F. 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, water 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.