Ingredients:

  • 4 lbs Beef Bones (marrow, knuckle, and meaty bones, cut into 2-3 inch pieces)
  • 2 tbsp Olive Oil
  • 1 large Onion, roughly chopped
  • 2 large Carrots, roughly chopped
  • 2 stalks Celery, roughly chopped
  • 4 cloves Garlic, crushed
  • 1 tbsp Tomato Paste
  • 1 bottle Dry Red Wine (750ml)
  • 10 cups Water
  • 1 bouquet garni (fresh thyme, parsley stems, bay leaf, tied with kitchen twine)
  • 1 tsp Whole Black Peppercorns
  • 1 tbsp Sherry Vinegar or Balsamic Vinegar (optional)

Instructions:

  1. Toss beef bones with olive oil and roast in a hot oven until deeply browned. Add vegetables and tomato paste halfway through roasting to caramelise.
  2. Transfer bones and vegetables to the stockpot. Deglaze the roasting pan with red wine, scraping up all the browned bits. Pour the deglazing liquid into the stockpot.
  3. Add water (enough to cover), bouquet garni, and peppercorns to the pot. Bring to a simmer, then reduce heat to low and simmer, uncovered, for at least 6 hours, or up to 8 hours. Skim off any scum or impurities that rise to the surface.
  4. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander. Discard the solids.
  5. Use a fat separator or refrigerate the stock overnight and skim off the solidified fat from the surface.
  6. Return the defatted stock to the stockpot. Bring to a simmer and reduce until it coats the back of a spoon and has a syrupy consistency (about 1/8 of the original volume). This will take several hours.
  7. Stir in sherry vinegar or balsamic vinegar (if using). Taste and adjust seasoning if needed.
  8. Cool completely, then store in airtight containers in the refrigerator for up to a week or in the freezer for several months.