Rich Beef BrothRecipe by Chef Michael Williams

Directions

1.  Preheat oven to 450° F.
2.  Place the beef soup bones in a large oven proof pan or pot and then into the oven. Roast for about 30 minutes, turning over half way through. Remove from the oven when the bones are nicely browned.
3.  Carefully remove the bones from the pot and set aside. Discard most of the fat in the pot/pan leaving about 2 tablespoons.
4.  Now heat the pot/pan on medium high heat and sauté the onion, carrot and celery until nicely browned. Stir semi-frequently.
5. 5. Add the tomato paste and cook until the paste starts to turn brown, stirring frequently.
6.  Now add the red wine and stir and scrape all of the brown bits that are on the bottom of the pan.
7.  Set the mixture aside, transfer the bones into a large/stock pot and add enough water to cover them. About 3 L.
8.  Bring the water to a boil and immediately reduce heat to low and maintain a simmer or a very gentle boil for 6 – 8 hours. You will need to top up the water level several times during the process.
9.  After about 3 hours, skim as much of the fat that is floating on top of the broth as you can and discard.
10.  Add the vegetable and wine mixture, stir and continue simmering for the remaining time.
11.  Once the broth is finished, turn the heat off and let it cool on the stove top for 20 minutes or so, then scoop out the bones and as much of the veggies as you can and discard.
12.  Now pour the broth through a fine strainer or cheesecloth and chill immediately.
13.  Store in the fridge for up to 4 days or freeze for up to 3 months.