Emeril's Beef Stock

Name: Emeril's Beef Stock
Cuisine: American
Ingredients: 7 lb Beef bones, sawed into 2" pieces; 1 can Tomato Paste, 6 oz; 2 cup Onion, chopped; 1 cup Celery, chopped; 1 cup Carrots, chopped; 2 cup Wine; 20 Peppercorns; 5 clove Garlic, peeled; 5 Bay leaves; 1 tsp Thyme, dried; 1 1/2 gallon Water

Steve Cultrera @cook_3815933

My favorite beef stock recipe.

Steve Cultrera @cook_3815933

My favorite beef stock recipe.

Saved

Ingredients

7 lbBeef bones, sawed into 2" pieces
1 canTomato Paste, 6 oz
2 cupOnion, chopped
1 cupCelery, chopped
1 cupCarrots, chopped
2 cupWine
20Peppercorns
5 cloveGarlic, peeled
5Bay leaves
1 tspThyme, dried
1 1/2 gallonWater

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Steps

1

Heat oven to 400°F. Place bones in roasting pan and roast for 1 hour. Remove from oven and smear bones with tomato paste. Lay vegetables over bones/paste. Return to oven and roast for 30 minutes. Place pan on stove and deglaze with wine, scraping the bottom of pan for browned particles. Put everything in a stock pot along with all remaining ingredients (peppercorns, garlic,herbs,and water). Bring to boil and then simmer for 4 hours. Skim off fat, remove bones, and strain liquid.
2

Optionally, use one big Dutch oven instead of a roasting pan and stock pot.