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.