Beef-Pork Stock Recipe

Preheat oven to 400°F.

Place beef and pork bones on a baking tray. Season with salt and pepper. Drizzle with vegetable oil. Roast for 1 hour or until golden brown. Cool.

Heat vegetable oil in a large stockpot. Cook vegetables until roasted and dark brown, about 20 minutes.

Add 2 tablespoons all-purpose flour and 2 tablespoons tomato paste; mix well. Add about ¼ cup water just to loosen mixture. Increase heat to high and add ¼ cup red wine. Reduce to half.

Add roasted bones and mix well. Cook for 2 minutes. Add enough water to cover bones. Bring to a boil then reduce heat to simmer. Cook for 4 to 5 hours, covered, removing the scum that rises to the surface. Taste then adjust seasoning. Cool completely.

Strain using a fine-mesh strainer. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Make chicken stock: Place chicken bones in a large stockpot. Add enough water to cover up to 2 inches above bones.

Bring to a boil and remove the scum that rises to the surface.

Add vegetables. Simmer for 2 to 3 hours, removing scum frequently. Cool completely.

Strain using a fine-mesh strainer. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.