Reduced Beef Stock

Ingredients

4 pounds beef bones with some meat attached, sawed into 2-inch pieces (have a butcher do this for you) 

2 tablespoons olive oil 

2 cups coarsely chopped onions 

1 cup coarsely chopped carrots 

1 cup coarsely chopped celery 

5 cloves garlic, peeled and smashed 

1/4 cup tomato paste 

4 dried bay leaves 

1 teaspoon dried thyme 

1 teaspoon coarse salt 

1 teaspoon black peppercorns 

2 cups dry red wine 

Preparation

Preheat oven to 375 degrees.

Place bones in a large roasting pan; add oil and toss to coat. Transfer to oven and roast, turning occasionally, until golden brown, about 1 hour.

Spread onions, carrots, celery, and garlic over the bones. Spread tomato paste over vegetables and return to oven; roast for 45 minutes more.

Remove from oven and transfer bones and vegetables to a large stockpot; drain and discard fat from roasting pan, reserving juices in roasting pan. Add 24 cups water to stockpot, along with bay leaves, thyme, salt, and peppercorns. Bring to a boil over medium-high heat.

Meanwhile, place the roasting pan over two burners set to medium-high heat. Add wine to pan to deglaze and stir, scraping up any browned bits on bottom of pan; transfer liquid to stockpot and return to a boil. Reduce heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam on the surface of stock.

Set a fine mesh strainer over a large pot. Remove bones from stockpot and discard. Ladle stock through the strainer and into the pot. Bring to a boil over medium-high heat and cook, uncovered, until reduced to 6 cups, about 1 hour. Let cool completely, cover, and refrigerate overnight. Remove any congealed fat from surface of stock.

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