Categories: Gravy, Soup, Stock
Ingredients
- 3 pounds meaty beef or veal bones, such as neck bones, shank pieces, short ribs, knuckles, or leg bones with marrow
- 3 cups full-bodied red wine, such as Burgundy
- 1 celery root, skin on, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 1 large white onion, peeled and coarsely chopped
- 6 garlic cloves, peeled and lightly crushed
- 2 gallons water, chilled
- 1 (6 ounce) can tomato paste
- 1 leek, trimmed, cut in half lengthwise, and rinsed thoroughly
- 3 dried bay leaves
- 1 small bunch fresh parsley
- 4 sprigs fresh thyme
- 12 white peppercorns
Directions
-
Preheat the oven to 350 degrees F.
-
Place the bones in a large roasting pan and roast, turning the bones once, until the meat and bones are well browned, about 1 to 1 1/2 hours.
-
Drain the fat from the roasting pan, add the wine to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan.
-
Increase the oven temperature to 375 degrees F. Add the celery, carrots, onion and garlic to the pan, place back in the oven and roast for 15 minutes.
-
Remove the pan from the oven, pour in the water and bring to a boil over medium-high heat. Stir in the tomato paste, leek, bay leaves, parsley, thyme, peppercorns and browned meat and bones and return to a boil. Reduce the heat to low and simmer, occasionally removing any foam that rises to the surface, until the stock is reduced to 2 quarts, about 4 hours.
-
Line a large colander or fine mesh strainer with two layers of cheesecloth, set in a large bowl and strain the stock.
-
Cool the stock in an ice bath and pour into jars or plastic containers. Refrigerate for up to 1 week.