Ingredients
Scale
- 4 pounds veal marrow bones sawed into 2-inch pieces
- 3 pounds beef marrow bones sawed into 2-inch pieces
- 8 ounces tomato paste
- 2 cups onions chopped
- 1 cup carrot chopped
- 1 cup celery chopped
- 3 cups dry red wine
- 1 bouquet garni
- salt and pepper to taste
- 8 quarts water
Directions
- Preheat the oven to 450° F. Place the bones in a roasting pan and roast for 1 hour.
- Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together.
- Lay the vegetables over the bones and return to the oven. Roast for 30 minutes.
- Remove from the oven and drain off any fat. Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles.
- Put everything into a large stockpot. Add the bouquet garni and season with salt.
- Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly.
- Remove from the heat and strain through a China cap or tightly meshed strainer.