Zinfandel Beef Stock

Name: Zinfandel Beef Stock
Yield: Makes about 3 1/2 cups Servings
Ingredients: 2 tablespoons vegetable oil; 3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank); 2 cups chopped onions; 2/3 cup chopped carrots; 2/3 cup chopped celery; 3 quarts cold water; 1 cup Zinfandel or other hearty red wine; 4 large fresh thyme sprigs; 3 large fresh parsley sprigs; 1/4 teaspoon whole black peppercorns

By Rick Rodgers

November 30, 2003

Recipe notes