Monday, September 28, 2009
I purchased some "bones for soup" this month, so made stock. Put bones, celery, carrots, and onion on a sheet pan; roast. Partway through roasting, smear tomato paste onto the bones and vegetables; continue to roast. When colored nicely, put into a pot and cover with cold water; simmer. I simmered this for awhile on the stove. Strain. Refrigerate, fat will rise to the surface and solidify. One can further strain the stock, but I didn't bother. I used it in a variety of of ways, with pork loin chops, spaghetti sauce, and as braising liquid for a piece of beef.