Pork Stock
- Total:
- 6 hr 10 min
- Prep:
- 10 min
- Cook:
- 6 hr
- Yield:
- 1 gallon
Ingredients
- 7 pound pork marrow bones, sawed into 2-inch pieces
- 8 ounces tomato paste
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- Essence, recipe follows
- 2 cups dry red wine
- 1 bouquet garni
- 8 quarts water
- Salt and pepper
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Preheat the oven to 450 degrees. Place the bones in a shallow roasting pan. Roast the bones for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, toss the vegetables with Essence. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat. Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles. Place everything in a large stock pot. Add the bouquet and water. Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer the stock for 4 hours. Remove the stock from the heat and strain through a China cap.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
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