Pork Stock - Emeril

Recipe Ingredients

7 lbs	3178g / 112oz	Pork marrow bones, sawed into 2-inch
		Pieces
8 oz	227g	Tomato paste
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped carrots
1 cup	110g / 3.9oz	Chopped celery
2 cups	474ml	Dry red wine
1		Bouquet garni
		Salt and pepper
8		Water

Recipe Instructions

Preheat the oven to 450F.

Place the bones in a shallow roasting pan. Roast the bones for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, toss the vegetables with Essence. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat.

Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles. Place everything in a large stock pot. Add the bouquet garni and water.

Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer the stock for 4 hours. Remove the stock from the heat and strain through a China cap.

Yield: 1 gallon

Source:
Emeril TV Show

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