Basic Brown Stock Recipe

• 7 lb Beef bones sawed 2" pcs
• 6 ounce Tomato paste - (1 can)
• 2 c. Minced onions
• 1 c. Minced celery
• 1 c. Minced carrots
• 2 c. Claret wine
• 20 x Peppercorns
• 5 x Garlic cloves peeled
• 5 x Bay leaves
• 1 tsp Dry leaf thyme Salt to taste
• 1 1/2 gal Water

1. Preheat the oven to 400 degrees.
2. Place the bones on a roasting pan and roast for 1 hour.
3. Remove from the oven and brush with the tomato paste.
4. Lay the vegetables over the bones.
5. Return to the oven and roast for 30 min.
6. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
7. Put this mix in a large stock pot.
8. Add in the peppercorns, garlic, and herbs.
9. Season with salt.
10. Add in the water and bring the liquid up to a boil and reduce to a simmer.
11. Cook for 4 hrs.
12. Remove from the heat and skim off any fat which has risen to the surface.
13. Strain the liquid and throw away the bones.
14. This recipe yields 1/2 gallon of stock

tomato paste, onions, celery, carrots, claret wine, garlic, bay leaves, salt, water

Taken from cookeatshare.com/recipes/basic-brown-stock-79319 (may not work)