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Beef stock has a huge variety of uses, and is especially good for pan sauces.
- 2.5kg beef bones
- 560g onion (4 or 2 large)
- 270g carrot (4)
- 25g garlic (½ bulb)
- 2 bay leaves
- 1 small bunch of parsley
- 2 sprig of thyme
- 2 tablespoons of olive oil
- 6 litres of cold water
Preparation Time: 5 minutes (+ 1 hour roasting)
Cooking Time: 6 hour
Serves: convo("2 litres"); ?> of stock
- Heat the oven to 200°c.
- Peel the carrots, cut them in half lengthways and widthways; cut the onions in half, leaving the skin on; cut the garlic in half.
- Put the beef bones in a roasting tin, put the onion, carrot and garlic into another roasting tin, coat them with the oil, season with salt & pepper and roast them both in the oven for 1 hour.
- Place the roasted vegetables and the herbs into the bottom of a large pot and then put the bones in on top of them.
- Add the water to the pot and bring it to the boil.
- When it starts to boil, turn it down to a low heat and remove the foamy fat that floats to the surface with a ladle.
- Simmer gently for 6 hours, periodically skimming off any fat that floats to the surface.
- Using a fine sieve, strain the liquid into another pot, discarding all the bones, vegetables and herbs.
- Return the pot to a medium heat and simmer until the volume is reduced by half, skimming off all scum that floats to the surface.
- Allow the stock to cool naturally and use as required.
- To obtain enough beef bones, either save up rib or oxtail bones from other meals by freezing them, or ask your butcher for them (preferably veal knuckles).
- The reason for skimming the fat off the surface of the liquid is to help prevent the stock going cloudy.
- Putting the bones in last helps prevent the vegetables from floating to the surface, making it easier to skim off the fat.
- When simmering the stock, make sure the heat is very low, there should be hardly any bubbles breaking the surface. Boiling the stock will result in it becoming bitter and cloudy.