| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Beef bones; sawed into 2-inch pieces |
| 1 |
cn |
(6-ounce) tomato paste |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped carrots |
| 2 |
c |
Claret wine |
| 20 |
|
Peppercorns |
| 5 |
|
Garlic cloves; peeled |
| 5 |
|
Bay leaves |
| 1 |
ts |
Dried leaf thyme |
| 1 1/2 |
ga |
Water |
INSTRUCTIONS
EMERIL LIVE SHOW #EMlA36
Preheat the oven to 400 degrees F. Place the bones on a roasting pan and
roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay
the vegetables over the bones. Return to the oven and roast for 30 minutes.
Place the pan on the stove and deglaze with the wine, scraping the bottom
of the pan for browned particles. 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.
Yield: 1/2 gallon
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998
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