| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Caprial1 | 1 | servings | |
INGREDIENTS
| 5 | lb | Beef; veal, or lamb bones |
| 2 | Onions; roughly chopped | |
| 1 | Carrot; roughly chopped | |
| 3 | Stalks celery; roughly chopped | |
| 3 | Cloves garlic; chopped | |
| 2 | tb | Tomato paste; (puree) |
| 1 | c | Dry red wine |
| 8 | c | Water |
| 1 | Bay leaf |
INSTRUCTIONS
Preheat the oven to 450 degrees F/225 degrees C/gas mark 8. In a roasting pan, place the bones, onions, carrot, celery, and garlic and roast for about 1 hour, or until the bones turn golden brown. Spread the tomato paste over the mixture and roast for 10 more minutes. Transfer the mixture to a large stockpot. Add the wine to the roasting pan and, using a wooden spoon, scrape up all the brown bits from the bottom of the pan. Pour this liquid into the stockpot. Add the water and bay leaf. Bring to a boil over high heat. Reduce the heat and simmer for 6 to 8 hours, until the stock is full of flavor. Strain through a fine sieve into a bowl and use immediately, or allow to cool to room temperature before refrigerating. This stock keeps in the refrigerator for up to one week and can be frozen. Makes about 4 cups/1 L/ 32 fl oz. Converted by MC_Buster. Per serving: 6042 Calories (kcal); 438g Total Fat; (67% calories from fat); 420g Protein; 44g Carbohydrate; 1521mg Cholesterol; 1876mg Sodium Food Exchanges: 0 Grain(Starch); 59 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 50 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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