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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 5 lb Mixed beef and veal bones
- 2 lrg Carrots, scrubbed
- 2 lrg Ribs celery, cleaned
- 2 lrg Onions, cut in half Water
- 2 Tbsp. Tomato paste
- 6 x Parsley sprigs
- 1 tsp Thyme, leaves
- 18 x Peppercorns
- 2 med Garlic cloves, crushed
Method
- Preheat oven to very warm, about 500F degrees.
- Place bones in a single layer in a roasting pan, break carrots and celery into large pcs and sprinkle among the bones, ditto with the onions.
- Roast for 30 to 45 min till meat, bones, and vegetables begin to brown, even burn a little.
- Dump these into a deep stock pot.
- Pour about a half inch of water into the roasting pan and dissolve any bits that have stuck to the bottom of the pan.
- Pour over bones.
- Add in more water to several inches above bones.
- Bring to a boil and stir in tomato paste.
- Add in parsley, thyme, peppercorns, and garlic.
- Cook, barely simmering, for several hrs, adding more warm water as necessary.
- Strain and boil slowly till reduced and flavor is intensified.
- Allow to cold and skim any fat from the top.
- Notes: Chill, tightly covered, or possibly freeze.
- Makes about 2 qts
