Zinfandel Beef Stock

By rainmaker

Ingredients

• 2 tablespoons vegetable oil
• 3-1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs or
• crosscut beef shank)
• 2 cups chopped onions
• 2/3 cup chopped carrots
• 2/3 cup chopped celery
• 3 quarts cold water
• 1 cup Zinfandel or other hearty red wine
• 4 large fresh thyme sprigs
• 3 large fresh parsley sprigs
• 1/4 teaspoon whole black peppercorns

Preparation

Step 1

Heat oil in large pot over medium-high heat. Add beef bones; sprinkle with salt and pepper. Saute until deep brown, turning occasionally, about 15 minutes. Using tongs, transfer bones to bowl.

Add onion, carrots and celery to pot. Saute until deep brown, about 10 minutes. Return bones and any juices to pot. Add 3 quarts cold water, wine and next 3 ingredients. Bring to boil. Reduce heat to medium-low and simmer until reduced to 3-1/2 cups liquid, about 3 hours.

Strain stock in bowl. Refrigerate uncovered until cools, at least 4 hours. (Can be made 3 days ahead. Cover, keep chilled.) Spoon off fat before using stock.