TITLE: BROWN STOCK
CATEGORY: Soups, Sauces, and Spices

• 7.5 POUNDS VEAL OR BEEF BONES (MEATY NECK, SHANK OR BACK BONES) CUT INTO 3 TO 4 INCH PIECES
• 2 MEDIUM CARROTS, CUT INTO 2 INCH PIECES
• 2 STALKS CELERY, CUT INTO 2 INCH PIECES
• 1 LARGE WHITE OR YELLOW ONION, CUT INTO 2 INCH PIECES
• ½ CUP TOMATO PASTE (4 OUNCES)
• 2 CUPS DRY RED WINE OF DRINKABLE QUALITY
• 1.5 GALLONS COLD WATER
• 1 BOQUET GARNI

PREHEAT OVEN 375 DEGREES

ARRANGE THE BONES IN ONE LAYER IN A ROASTING PAN, BEING CAREFUL NOT TO OVERCROWD THE PAN; IF NECESSARY, USE TWO PANS. ROAST BONES IN PREHEATED OVEN FOR 20 MINUTES, THEN TURN THEM OVER AND ROAST 20 MINUTES MORE. TURN BONES OVER ONE ADDITIONAL TIME AND ROAST UNTIL BONES ARE A UNIFORM GOLDEN BROWN, ABOUT 10 MINUTES MORE.

• SPRINKLE THE CHOPPED VEGETABLES OVER THE BONES, ROAST FOR 10 MINUTES, STIRRING TO PREVENT BURNING. DAB THE BONES WITH TOMATO PASTE & ROAST UNTIL THE VEGES BEGIN TO BROWN ABOUT 10 MINUTES. IF ANY VEGS OR BONES BURN ON TIPS, REMOVE THE BURNED AREAS CAREFULLY AND DISCARD.
• PULL PAN OUT, DRAIN FAT EXCEPT 1 TBLS, ADD MAREPQUIX
• CARMALIZE
• THEN ADD TOMATO PASTE TO PAN
• ADD WINE & REDUCE BY HALF
• MOVE ALL TO POT
• COVER BONES WITH 2 INCHES OF WATER
• BRING TO HIGH FOR 2 MINUTES AND LOWER HEAT
• TRANSFER THE BONES (ONLY) TO LARGE STOCKPOT
• ADD THE BOQUET GARNI AND SIMMER FOR 6 TO 8 HOURS, CAREFULLY SKIMMING ANY SCUM OR FAT FROM THE SURFACE AS IT FORMS THROUGHOUT THE COOKING PROCESS.
• WHEN STOCK HAS REACHED DESIRED STRENGTH, USE TONGS TO REMOVE LARGE PIECES OF BONE AND/OR MEAT. STRAIN THE STOCK THROUGH A COARSE STRAINER TO REMOVE THE VEGS, THEN STRAIN THE STOCK ONCE AGAIN THROUGH FINE MESH SIEVE. PLACE STOCK IN NON-REACTIVE ICE BATH, STIR, CHILL 8 HOURS.
• AFTER CHILLING IS DONE IN ICE BATH, STIRE, AND REFRIDGERATE FOR 8 HOURS UNTIL CONGILE FAT RAISES TO TOP, THEN REMOVE