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1
heat oven to 450F
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2
make cheescloth bag with all the herbs tie closed with string .
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3
leave length long enough to tie to pot.
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4
arrange meat, bones and veg evenly in heavy roasting pan.
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5
for more flavor rub bones with tomatoe paste
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6
roast uncovered turning every 20 min until vegs and meat deep brown
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7
transfer ingredients from roaster to large stock pot and set to one side
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8
pour off fat from roaster and discard
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9
place roaster over high heat, add wine and deglaze .
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10
boil until reduced in half
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11
pour roaster contents into stock pot
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12
add 6 quarts of COLD water to stock pot.
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13
Enough to cover bones if 6 not enough
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14
bring to boil.
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15
reduce to gentle simmer.
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16
add herb bag , tieing to pot for easy removal
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17
contents should just bubble on surface
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18
skim any foam and discard
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19
continue to simmer for 3 hours
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20
if any skin forms, remove with slotted spoon and discard repeat as needed
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21
add water as needed if level drops below top of bones
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22
srain mixture through cheesecloth lined colander into a large bowl and discard solids
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23
cool to room temp as soon as possible
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24
transfer to containers and store in frige at least 8 hrs.
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25
good in fridge for 3 days or frozen for 4 months.
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26
before using remove surface fat.
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27
Original receipe Martha Steward.com
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28
this stock can be used to make soups gravys and anywhere beef stock is used
