Ingredients:

  • 6 kg (8 pounds) Beef or Veal Marrow & Joint Bones (cut into 5–7 cm pieces)
  • 450 g (1 pound) Yellow Onions (unpeeled, roughly chopped)
  • 450 g (1 pound) Carrots (large, roughly chopped)
  • 225 g (1/2 pound) Celery Sticks (roughly chopped)
  • 115 g (4 oz / 1/2 cup) Tomato Paste (concentrated)
  • 6–8 Litres Cold Water (filtered)
  • 240 ml (1 cup) Dry Red Wine (e.g., Merlot or Cabernet Sauvignon)
  • 3 large Bay Leaves (dried)
  • 1 tablespoon (15 ml) Whole Black Peppercorns
  • 6–8 Fresh Thyme Sprigs
  • 6–8 Fresh Parsley Stems (not leaves)
  • 3 Whole Cloves (Optional)

Instructions:

  1. Rinse the Bones: Place bones in a sink and rinse thoroughly under cold water to remove any blood and impurities. Pat them dry.
  2. Roast the Bones: Spread the bones evenly in a heavy duty roasting pan. Roast in a preheated oven at 220°C (425°F) for 30 minutes. Turn the bones and return to the oven for another 15 minutes, until deeply browned and caramelised.
  3. Add Aromatics: Remove the roasting pan. Toss the bones with the chopped mirepoix (onions, carrots, celery) and the tomato paste. Return to the oven for 10–15 minutes until the vegetables soften and the paste begins to deepen in colour (be careful not to burn it).
  4. Deglaze the Pan: Transfer the roasted bones and vegetables to the large stock pot. Place the empty roasting pan over a medium heat, add the red wine, and scrape up all the caramelised bits (the fonds) from the bottom. Pour this flavourful liquid into the stock pot.
  5. Cover with Cold Water: Fill the stock pot with cold filtered water, ensuring the bones are covered by about 5 cm (2 inches). Always start stock with cold water to slowly dissolve collagen and protein, improving clarity.
  6. Bring to a Bare Simmer: Place the pot over high heat until it just begins to bubble. Immediately reduce the heat to the lowest setting possible—the surface should only tremble gently.
  7. Skim the Impurities: As the stock heats, a grey, foamy scum (denatured protein) will rise to the surface. Use a skimming ladle to remove this scum meticulously. Continue skimming for the first 1–2 hours until the surface is relatively clear.
  8. Add the Sachet: Tie the peppercorns, bay leaves, thyme, and parsley stems into a piece of cheesecloth, or simply tie them together with kitchen twine. Add the sachet to the pot after the majority of the skimming is complete.
  9. Simmer Slow and Low: Maintain the barest simmer for 8 to 10 hours. Do not allow the stock to boil vigorously, as this emulsifies the fats and proteins, leading to a cloudy stock. Add hot water if the liquid level drops significantly below the bones.
  10. Strain the Stock: Remove the pot from the heat. Carefully ladle the stock through a fine-mesh strainer (ideally lined with damp cheesecloth) into a clean, heat-proof container. Discard all solids (bones, vegetables, and sachet).
  11. Cool Rapidly: To comply with food safety standards, the stock must be cooled quickly. Use an ice bath or divide the stock into smaller, shallow containers to speed up cooling.
  12. Defat and Store: Once chilled, the fat will solidify on the surface. Skim this layer off completely. The stock can now be stored in the refrigerator for up to 5 days, or frozen for up to 6 months.