Slow Simmering Beef Stock with Red Wine

from “Food to Live By' by Myra Goodman with Linda Holland and Pamela McKinstry

as seen in The Orange County Register
September 5, 2007

Yield: 8 to 10 cups

10 pounds beef or veal bones, preferably with some meat attached
2 tablespoons olive oil
2 large yellow onions, unpeeled, cut into wedges
4 celery stalks with leaves, cut into 1-inch pieces
1 large carrot, unpeeled and cut into 1-inch pieces
8 cloves garlic, unpeeled
1 bottle (750 milliliters) dry red wine
1 can (28 ounces) diced tomatoes
1 teaspoon whole black peppercorns

Cook's note: To prevent harmful bacteria from developing, cool stocks quickly after cooking
before refrigerating or freezing. Divide stock into small containers, or use an ice bath: transfer stock to a clean pot and place in a pan filled with ice water, stirring occasionally.

Procedure:

1. Position a rack in the lower third of the oven and preheat the oven to 450ºF.

2. Place meat bones in a large roasting pan in a single layer and rub olive oil over them. (If necessary, arrange the bones in 2 pans to avoid crowding, which could slow down the browning process.)

3. Roast the bones until they begin to brown, about 1 hour. Add onions, celery, carrot, and garlic and continue baking, stirring occasionally, until bones are deep brown, about 45 minutes.

4. Transfer bones and vegetables to a very large soup pot or divide them between 2 pots, if needed. Add wine to the roasting pan and scrape up any brown bits from the bottom of the pan. Pour this into the soup
pot and add just enough cool water to barely cover the bones, about 12 cups.

5. Bring liquid just to a boil over high heat, then reduce heat to low. Using a large spoon, skim off any foam that accumulates on the surface.

6. Add tomatoes and peppercorns and let simmer gently, uncovered, at least 6 hours or up to 12 hours, adding more water as needed to keep the bones barely covered with liquid.

7. Remove and discard bones. Strain stock through a fine-meshed sieve into a large, clean pot and discard the solids. If the stock tastes weak, bring it to a simmer over medium heat and cook until reduced by a
third to intensify the flavor, 30 to 45 minutes.

8. If you are using the stock at this time, let it rest for a few minutes so the fat rises to the surface, then skim it off with a metal spoon or ladle. If not for immediate use, let the stock come to room
temperature using the quick cooling method (see Cook’s note). Refrigerate stock, covered, until fat has solidified on the surface, then discard fat. Stock can be refrigerated, covered, for up to 3 days
or frozen for up to 6 months.

Nutritional information (per cup): calories 150 (28 percent from fat), protein 21 g, carbohydrates 5.2 g, cholesterol 20 mg, sodium 144 mg, fiber 0.3 g