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Beef Stock
Yield: ½ gallon
Brown Stock is one of many different types of stock. It can be used as a base for many soups and sauces.
Ingredients:
7 pounds beef bones
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 thyme
1 ½ gallons water
Equipment:
Measuring cups and spoons
Knife and cutting board
Large Roasting pan
Basting brush
Large stockpot
Fine-mesh sieve
Directions:
Preheat the oven to 400 degrees F. Roast the bones on a roasting pan for 1 hour. Remove the bones from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return the bones to the oven for 30 minutes. Place the pan on a stove and deglaze pan with wine, scraping the bottom of the pan for browned bits. Add the mixture to a large stockpot filled with the water, then add the peppercorns, garlic, and herbs to the pot. Season with salt. Bring the stock to a boil and then reduce to a simmer. Cook for 4 hours. Remove the stock from the heat and skim off any fat on the surface. Strain the stock and discard of all solids.