Zinfandel Beef Stock Recipe | Epicurious.com
"It's worth the extra effort to make this rich stock; the slow-simmered taste produces a sauce that far exceeds any made with canned beef broth. This recipe is an accompaniment for Standing Rib Roast with Rosemary-Thyme Crust ...."
INGREDIENTS
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2 tablespoons vegetable oil
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3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank)
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2 cups chopped onions
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2/3 cup chopped carrots
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2/3 cup chopped celery
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3 quarts cold water
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1 cup Zinfandel or other hearty red wine
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4 large fresh thyme sprigs
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3 large fresh parsley sprigs
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1/4 teaspoon whole black peppercorns
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