Stock: 3 Ways – Beef Stock

• 2 ¼ lb (1 kg) each beef bones and veal bones
• 2 tablespoon oil
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 rib celery, chopped
• ¼ cup tomato paste
• 1 cup dry red wine (or water)
• 16 cups (4 L) cool water
• 6 sprigs parsley stems
• 4 sprigs thyme
• 2 bay leaf
• 10 black peppercorns, cracked

1. Preheat oven to 400°F.

2. In a PADERNO Hard Anodized Roaster, toss bones with oil; brown in oven, turning or stirring occasionally, for 30 minutes.

3. Add onion, carrot and celery (mirepoix) to roasting pan, tossing to coat. Return to oven and roast, stirring occasionally, for 20 minutes. Add tomato paste, stirring. Roast for 10 minutes.

4. Transfer bones and mirepoix to PADERNO Signature 18/10 Stainless Steel Stock Pot, discarding fat.

5. While roasting pan is still hot, or on stovetop over medium heat, pour in the wine. Deglaze pan, scraping up browned bits, about 2 minutes. Pour deglazing liquid into pot.

6. Add cool water to pot; bring to boil. Reduce heat and simmer 4 to 7 hours, skimming with a spoon to remove scum from surface occasionally. Add parsley, thyme, bay leaf and peppercorns during the final 30 minutes cook time.

7. Strain stock through fine mesh strainer into heatproof bowl; discard bones. Cool stock as rapidly as possible; cover and refrigerate for up to 3 days.

Tip: Marrow bones are best; have the butcher saw them into smaller pieces.