Emeril's Beef Stock

1. 1

   Heat oven to 400F.

2. 2

   Place bones in roasting pan and roast for 1 hour.

3. 3

   Remove from oven and smear bones with tomato paste.

4. 4

   Lay vegetables over bones/paste.

5. 5

   Return to oven and roast for 30 minutes.

6. 6

   Place pan on stove and deglaze with wine, scraping the bottom of pan for browned particles.

7. 7

   Put everything in a stock pot along with all remaining ingredients (peppercorns, garlic,herbs,and water).

8. 8

   Bring to boil and then simmer for 4 hours.

9. 9

   Skim off fat, remove bones, and strain liquid.

10. 10

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

No additional tips available.