- 1/4 cup vegetable oil
- 5 pounds meaty beef neck bones, cut into 2-inch pieces
- 1 pound onions, sliced
- 7 cups water
- 2 750-ml bottles dry red wine
- 1 large plum tomato, chopped
- 1/8 teaspoon ground cloves
- 1/4 cup (1/2 stick) unsalted pareve margarine
- 1 cup chopped shallots
- 1 large fresh rosemary sprigs
- 3 pounds mushrooms, thickly sliced
- Heat oil in large pot over high heat. Add bones and onions and cook until brown, turning mixture over and scraping bottom of pot frequently, about 25 minutes. Add 1 cup water and boil until reduced to glaze, scraping bottom frequently, about 8 minutes. Add remaining 6 cups water, wine, tomato and cloves. Bring to boil. Reduce heat and simmer 4 hours. Strain stock into bowl, pressing on solids. Chill at least 1 hour. (Can be made 4 days ahead.)
- Remove fat from surface of stock. Boil stock in medium saucepan until reduced to 2 cups, about 30 minutes.
- Melt margarine in heavy 14-inch skillet or Dutch oven over high heat. Add chopped shallots and rosemary and sauté 2 minutes. Add sliced mushrooms and cook until juices are released, stirring frequently, about 10 minutes. Add stock and boil until sauce coats spoon lightly, about 15 minutes. Season to taste with salt and pepper. (Can be made 3 days ahead. Refrigerate. Rewarm ragout over low heat.) Add degreased pan juices from roast if desired.