Pork Stock
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Pork Stock
  Pork    Stock  
Last updated 6/12/2012 12:59:23 AM. Recipe ID 22341. Report a problem with this recipe.
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      Title: Pork stock
 Categories: E.
      Yield: 4 Servings
      7 lb Pork marrow bones, sawed
           Into 2-inch pieces
      8 oz Tomato paste
      2 c  Chopped onions
      1 c  Chopped carrots
      1 c  Chopped celery
      2 c  Dry red wine
      1    Bouquet garni
           Salt and pepper
      8 qt Water
  Preheat the oven to 450 degrees. 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 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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Recipe ID 22341 (Apr 03, 2005)

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