Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 lb Beef bones, sawed into
2 Inch pieces
1 (6-ounce) can tomato paste
2 c Chopped onions
1 c Chopped celery
1 c Chopped carrots
2 c Claret wine
20 Peppercorns
5 Garlic cloves, peeled
5 Bay leaves
1 ts Dried leaf thyme
1 1/2 ga Water

Preheat the oven to 400 degrees F. Place the bones on a roasting pan
and roast for 1 hour. Remove from the oven and brush with the tomato
paste. Lay the vegetables over the bones. Return to the oven and
roast for 30 minutes. Place the pan on the stove and deglaze with the
wine, scraping the bottom of the pan for browned particles. Put this
mixture in a large stock pot. Add the peppercorns, garlic, and herbs.
Season with salt. Bring the liquid up to a boil and reduce to a
simmer. Cook for 4 hours. Remove from the heat and skim off any fat
that has risen to the surface. Strain the liquid and discard the
bones.

Yield: 1/2 gallon

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