| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 7 | lb | Pork marrow bones, sawed into; 2-inch pieces |
| 8 | oz | Tomato paste |
| 2 | c | Chopped onions |
| 1 | c | Chopped carrots |
| 1 | c | Chopped celery |
| 2 | c | Dry red wine |
| 1 | Bouquet garni | |
| Salt and pepper | ||
| 8 | qt | Water |
INSTRUCTIONS
Preheat the oven to 450 degrees. Place the bones in a shallow roasting pan. Roast the bones for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, toss the vegetables with Essence. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat. Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles. Place everything in a large stock pot. Add the bouquet garni and water. Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer the stock for 4 hours. Remove the stock from the heat and strain through a China cap. Yield: 1 gallon Recipe By :ESSENCE OF EMERIL SHOW #EE2448 Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 23:13:46 -0500 From: Meg Antczak <meginny@frontiernet.net>
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