- Joined Jan 1, 2010
So I've found a source for beef bones, and I've got about 7lbs of knuckle and femur waiting to go in the pot. I know I should add ~ 1 pound mirepoix, and that if I'm aiming for a brown stock (which I am) I should roast everything and add in a couple oz. of browned tomato paste. All of that info I got from "The Professional Chef". Here's the info I'd love from the experts on the board: In order to build beefy flavor into the stock, should I consider adding a bit of meat, as I do with chicken stock? Also, I've read in several places that some red wine can be beneficial - is this true, and how much is "some"? Thanks in advance, everybody!