Servings
1
Ingredients
- 7 pounds Beef bones; sawed into 2-inch pieces
- 1 can (6-ounce) 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
- EMERIL LIVE SHOW #EMlA36 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.
- Yield: 1/2 gallon Posted to recipelu-digest by molony
- net> on Feb 19, 1998