Pork Stock

Name: Pork Stock
Ingredients: 7 pound pork marrow bones, sawed into 2-inch pieces; 8 ounces tomato paste; 2 cups chopped onions; 1 cup chopped carrots; 1 cup chopped celery; Essence, recipe follows; 2 cups dry red wine; 1 bouquet garni; 8 quarts water; Salt and pepper; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

18 ingredients

18 steps

Ingredients

7 pound pork marrow bones, sawed into 2-inch pieces
8 ounces tomato paste
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Essence, recipe follows
2 cups dry red wine
1 bouquet garni
8 quarts water
Salt and pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

1

Preheat the oven to 450 degrees.
2

Place the bones in a shallow roasting pan.
3

Roast the bones for 1 hour.
4

Remove the bones from the oven and brush with the tomato paste.
5

In a mixing bowl, toss the vegetables with Essence.
6

Lay the vegetables on top of the bones and return to the oven.
7

Roast for 30 minutes.
8

Pour off any excess fat.
9

Place the roasting pan on the stove, over high heat.
10

Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles.
11

Place everything in a large stock pot.
12

Add the bouquet and water.
13

Bring the liquid up to a boil and reduce to a simmer.
14

Season the liquid with salt and pepper.
15

Simmer the stock for 4 hours.
16

Remove the stock from the heat and strain through a China cap.
17

Combine all ingredients thoroughly.
18

Yield: 2/3 cup