Ingredients

• 1–2 Tablespoons neutral oil
• 3 pounds fresh beef bones (grass-fed, meaty bones and ribs with collagen)
• about ¼ lb carrots, diced
• about ¼ lb celery ribs, diced
• about ½ lb onions, quartered
• 1 leek, trimmed, split in half lengthwise, and cut into large pieces
• 2 Tablespoons tomato paste
• 1/2 cup red wine
• 1 sachet (2–3 sprigs fresh thyme, 1 Tablespoon peppercorns, parsley stems, 2–3 bay leaves) or bouquet garni
• Chef’s note: This recipe makes 3 quarts but is easy to scale to any amount of stock.

Instructions

Heat your Wolf Convection Oven on Convection Roast at 375 degrees. Set the top rack in position 4.

Drizzle oil in a large roasting pan, add bones, and roast for 30 minutes. Remove the pan from the oven, flip the bones over, stir in the vegetables and tomato paste, and return to the oven for 15 minutes more. Remove the roasting pan from the oven and place it over two burners. Transfer the bones and vegetables to a large stockpot. Remove excess fat from the roasting pan as necessary.

Set both burners to simmer, add wine, and stir gently to deglaze. Add 1 quart of water to the pan and stir. Remove from heat and carefully pour the mixture into the stockpot with the bones. Add the sachet and 3 1/2 more quarts of water to the stockpot. Bring to a simmer over medium-high heat. Skim off any foam and lower the heat to the simmer range on your Wolf surface to maintain a simmer. The stock should bubble occasionally but with no significant movement.

Let it steep for 6 to 7 hours. After cooking, strain slowly, discarding solids and scum at the bottom of the pot. Cool, refrigerate, and skim off the fat. Freeze or use within three days.