6 lbs (3 kg) beef bones

2 carrots, peeled and cut into chunks

2 stalks celery, cut into chunks

2 stalks celery, cut into chunks

2 tablespoons (30 ml) tomato paste

1/4 cup (60 ml) red wine

3 cloves garlic

1 bay leaf

Parsley sprigs

1 teaspoon (5 ml) whole peppercorns

1 clove

12 cups (3 litres) water

1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).

On a baking sheet, scatter the bones, carrots, celery and onions. Bake for about 1 hour stirring frequently, until the bones are golden brown. Remove the baking sheet from the oven. Brush the bones with the tomato paste. Continue baking for about 15 minutes.

In a saucepan, place the bones and vegetables. Pour the wine in the baking sheet and scrape the bottom to retrieve all the caramelized bits. Pour the wine into the saucepan. Add the remaining ingredients. Bring to a boil and simmer gently for about 4 hours.

Pass through a sieve and use within three days or freeze it.

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