Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 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

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