Beef Stock;
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner

8 lb             veal marrow bones sawed into 2-inch pieces
6 lb             beef marrow bones sawed into 2-inch pieces
16 oz          tomato paste
4 cups        chopped onions
2 cups        chopped carrot
2 cups        chopped celery
4 cups        dry red wine
1                 bouquet garni
       salt and pepper
16               quarts of water

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.

2.  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. Remove from the oven and drain off any fat.

4.  Place the roasting pan on 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 bouquet garni and season with salt.

5.  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 or tightly meshed strainer.
Yield:     1 Gal.

Bouquet garni:    Bouquet garni (French for "garnished bouquet") is a bundle of herbs
usually tied together with string.  It consists of: Leek, parsley, thyme and bay leaf
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