Fond de Bœuf Burgundian Beef Stock
Ingredients
- 6 lb. beef bones (shin, oxtail, and neck)
- 2 tbsp. vegetable oil
- Salt and freshly ground black pepper
- 2 tbsp. tomato paste
- 2 carrots, cleaned and coarsely chopped
- 4 stalks celery, coarsely chopped
- 2 medium yellow onions, halved
- 2 cloves
- 8 cloves garlic, peeled and lightly crushed
- 1 cup red wine
- 2 leeks, trimmed and coarsely chopped
- 1 Bouquet Garni
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