Recipe Name Beef Stock Submitted by Jacob Recipe Description Beef Stock Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 780 Ready In (minutes) 795

Ingredients Amount Measure Ingredient 1 can (6 oz) tomato paste 1 cup, diced celery, cut into 1/2-in pieces 1 cup, chopped Carrot, chopped 2 cups, chopped Onion, chopped 8 fliud ounces red wine 1 teaspoon black pepper, whole 4 leaves bay leaf 1 teaspoon Sprigs Thyme 10 cups (8 fl oz) water, cold 7 pounds Beef, carcass, separable lean and fat, choice, raw Steps Sequence Step 1 Preheat oven to 425° F. 2 Spread bones in a roasting pan and roast for about 30 minutes, turning once. 3 Remove from the oven, and paint a thin layer of tomato paste over the bones. 4 Put the veggies on top of the bones, roast another 15-20 minutes, until veggies begin to caramelize. 5 Remove the bones and vegetables to a stock pot. 6 Deglaze the roasting pan with wine or water, and pour this into the stock pot. 7 Add peppercorns, bay leaves and thyme. 8 Cover the bones with cold water. 9 Over medium heat, slowly bring the bones up to a very gentle simmer. 10 Don’t let the stock boil. 11 Adjust the temperature to maintain a gentle bubbling. 12 Every thirty minutes or so, skim off any foam that rises to the top of the pot. 13 Let the stock simmer gently for at least four hours. 14 If you have the time, it can simmer for up to 12 hours. 15 Add a little more water and lower the heat if you are getting too much evaporation. 16 When the stock is done, remove the bones and discard. 17 Strain through a fine mesh strainer or through a colander lined with 3-4 layers of cheesecloth. 18 Chill quickly, then refrigerate. 19 Skim off the fat from that has solidified on top, and discard. 20 http://www.reluctantgourmet.com/beef_stock.htm