| 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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