Zinfandel Beef Stock 

 

This recipe is an accompaniment for Standing Rib Roast - It should be made the day before as it takes a long time to simmer.

2 tablespoons vegetable oil
3½ to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank)
2 cups chopped onions
⅔ cup chopped carrots
⅔ cup chopped celery
3 quarts cold water
1 cup Zinfandel or other hearty red wine
4 large fresh thyme sprigs
3 large fresh parsley sprigs
¼ teaspoon whole black peppercorns

 

      1.   Heat oil in large pot over medium-high heat.

2.   Add beef bones; sprinkle with salt and pepper. Sauté until deep brown turning occasionally, for about 15 minutes. Using tongs, transfer bones to bowl.

3.   Add onions, carrots, and celery to pot. Sauté until deep brown, about 10 minutes.  Return bones and any juices to pot.

4.   Add 3 quarts cold water, wine, and next 3 ingredients. Bring to boil. Reduce heat to medium-low and simmer until reduced to 3½ cups liquid, about 6 hours or longer.

5.   Using a fine mesh strainer, strain stock into bowl.  Use the back of a spoon to force juice from the vegetables in the strainer.

6.   Refrigerate uncovered until cold, at least 4 hours. Spoon off fat before using stock.

 

Makes about 3½ cups.
Can be made 3 days ahead. Cover; keep chilled