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, 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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 13 reviews
By dillajo
on January 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent recipe. I've tried several and this is the best. The only thing that I do differently is after I remove the bones from the roasting pan, I drain off the excess grease before I deglaze the pan with the red wine. It takes awhile but definitely worth it.
By wenschatz
on November 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe - the stock comes out thick and flavorful. One thing not mentioned so far is the stockpot size. If making the entire recipe, you will need a 12 qt stockpot.
I own an 8 qt stockpot, so I had to divide the stock between my stockpot and dutch oven. An 8 qt stock pot can hold 2 gallons of water, but with 7 lbs of bones, 1.5 gallons of water, 2 cups wine, and 4+ cups of aromatics there isn't enough room for both the liquid and the bones.
By stacya100
New Hampshire
on October 27, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This stock is wonderful! It smells so good while simmering that I just wanted to dive into it. To prevent the veggies from burning, pile them on top of the bones. Refridgerate overnight, and the fat is simple to remove from the top. Very simple to make, and so so worth the effort!
Read all 13 reviews