Beef Stock

Ingredients

• 7 lbs beef bones, sawed into 2-inch pieces
• 1 (6 ounce) can tomato paste
• 2 cups onions, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 2 cups claret wine
• 20 peppercorns
• 5 garlic cloves, peeled
• 5 bay leaves
• 1 teaspoon dried leaf thyme
• 1 1/2 gallons water

Directions

1. 1

   Preheat the oven to 400 degrees F.

2. 2

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

3. 3

   Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones.

4. 4

   Return to the oven and roast for 30 minutes.

5. 5

   Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.

6. 6

   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.