8
lbs. Beef
Bones
6 Qt. Cold Water 6
oz. Tomato
Paste
1 lb. Mirepoix 1
Sachet
d'Épieces
Oil as needed Salt to taste
Preheat oven to 400°. Rinse the bones and put them onto a roasting pan.
Roast the bones in the oven until they are well browned. Place the
bones into a stock pot with the water and salt and bring them to a
simmer slowly. Skim the surface as necessary. Simmer for 5 hours.
Combine the mirepoix and the tomato paste and roast until well browned.
Add the Mirepoix and the sachet to the pot. Deglaze the roasting pan
with some of the stock and add to the pot. Simmer for 1-2 more hours.
Strain and cool. Save the bones and vegetables for a remouillage.
Mirepoix
2 Parts Onion 1 Part Carrot 1 Part Celery
Peel and Chop the Vegetables into large pieces.
Sachet d'Épieces
Parsley Stems Thyme Bay Leaf Cracked Peppercorns Cheesecloth String
Place the spices in the middle of the cheesecloth and make a pouch. Tie
the cheesecloth with the string, be sure to cut off enough sting to tie
the bag to the handle of the pot so you can remove it.
485
Route 134, South Dennis, MA 02660
Phone: 508-394-2244
Fax:
508-394-0121
