INGREDIENTS:
7 pounds beef marrow bones sawed into 2-inch pieces
8 ounces tomato paste
2 cups chopped onions
1 cup chopped carrot
1 cup chopped celery
2 cups dry red wine
1 bouquet garni
Salt and pepper
8 quarts of water
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. 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. Place the roasting pan over 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. 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.
Yield: about 1 gallon
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