Beef Stock
2 lb (1 kg) beef bones and pieces
3 carrots
3 onions
2 stalks celery
2 tomatoes
8 pints (4-5 liters) cold water
1 cup dry white wine
1 bouquet garni (see recipe to the left)
freshly ground pepper
a little sea salt
Brown the meat bones and pieces in a heavy deep pan, without fat.
Chop up the vegetables and add them in; pour in the water, wine
and seasonings. Bring to a boil; reduce the heat and simmer for
a minimum of 3 hours, skimming off fat as it appears.
Strain, cool, cover and refrigerate.
If more fat appears on the surface, remove before use.
