STOCK, BASIC BROWN

By Golfwidow7

Ingredients

• 7 pounds beef marrow bones sawed into 2-inch pieces
• 8 ounces tomato paste
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 cups dry red wine
• 20 peppercorns
• 5 garlic cloves, peeled
• 5 bay leaves
• 1 tsp. thyme
• Salt and pepper
• 1 1/2 gallons of water

Details

Servings 1
Preparation time 15mins
Cooking time 250mins
Adapted from keyingredient.com

Preparation

Step 1

Preheat the oven to 450 degrees F.

Place the bones in a roasting pan and roast for 1 hour.

Remove the bones from the oven and brush with the tomato paste.

In a mixing bowl, combine the onions, carrots, and celery together.

Lay the vegetables over the bones and return to the oven.

Roast for 30 minutes.

Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles.

Put everything into a large stockpot. Add the peppercorns. garlic,herbs and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a china cap, cheese cloth or fine strainer.