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Basic Brown Stock Ingredients

7 Pound Beef bones; sawed 2 pieces 6 Ounce Tomato paste −; (1 can) 2 Cup Chopped onions 1 Cup Chopped celery 1 Cup Chopped carrots 2 Cup Claret wine 20 Peppercorns 5 Garlic cloves; peeled 5 Bay leaves 1 Teaspoon Dried leaf thyme Salt; to taste 1−1/2 Gallon Water

• Preheat the oven to 400 degrees.
• 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.
• Add the water and 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.
• This recipe yields 1/2 gallon of stock

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