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Pork Stock - Emeril

Serves: 1 people

Recipe Ingredients

7 lbs 3178g / 112ozPork marrow bones, sawed into 2-inch
8 oz 227gTomato paste
2 cups 125g / 4.4ozChopped onions
1 cup 110g / 3.9ozChopped carrots
1 cup 110g / 3.9ozChopped celery
2 cups 474mlDry 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

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