Show: Emeril Live
Episode: Soup N' Sandwich
Save Recipe Print
Total:
6 hr 10 min
Prep:
10 min
Cook:
6 hr
Yield:
1/2 gallon

Ingredients

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, 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

All American Beef Taco

Recipe courtesy of Alton Brown

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Wellington

Recipe courtesy of Nancy Fuller

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Roast Prime Rib of Beef with Horseradish Crust

Recipe courtesy of Tyler Florence

Beef Stock 101

Recipe courtesy of Martha Stewart

Brown Veal or Beef Stock

Recipe courtesy of Michele Urvater

Fish Stock

Recipe courtesy of Michael Lomonaco

Lobster Stock

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword