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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce). | 2. Bake at 350 degrees F turning once during baking. | 3. Bake for about 25 minutes on each side or until browned. | 4. Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover. | 5. Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours. | 6. Remove from crock pot or stock pot; strain and refrigerate. | 7. The stock will keep well for 4-5 days or may be frozen. | 8. Note: veal bones may be replaced for beef bones. | 9. **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef marrow	7 -10		bone	0.0	0.0	0.0	0.0
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
onion	2		chopped	128.0	29.888	3.52	0.32
carrot	2		peeled chopped	104.96	24.5248	2.3808	0.6144
parsley flake	2	tablespoons	dried	0.0	0.0	0.0	0.0
black peppercorn	8 -10			0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
cold water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.