Simple Rich Beef Stock….

By Simon  ,   

March 17, 2014

Country people all over the planet have been making stock's since time immemorial, using the bones and leftovers to make these wonderful bases for so many other dishes, its like, part of the foundations to so many amazing recipes, giving depth, transforming any dish to a new level. We love our local butcher's, they always have a big armful of beef bones, just perfect for making the most delicious beefy stock. Its worth the effort, its brings the feel good factor and you will get to taste that in your cooking. This recipe will make 3 litres of stock, and can be frozen in batches, just waiting for your next creation.

  • Prep: 1 hr
  • Cook: 3 hrs 30 mins
  • Yields:

Ingredients

4 Kg Beef bones

6 Litre Water

1 tbsp Sunflower oil

2 Carrots

2 Leeks

2 Onions

2 Sprig Fresh thyme

2 Bay leaves

1 Handful Black peppercorns

1 Handful Fresh parsley Stalks

Sea salt and freely milled black pepper

1 Dash Worchester sauce

Directions

Pre heat your oven to 200c.  Place the washed bones in a large roasting tray, add a dash of oil and liberally splash with worcester sauce, season and roast the bones for 30-40 mins until well browned, after 15 mins halve the onion and pop that in with the bones too.

Use a large stockpot with a lid.  Place the roasted bones and onions in the pot with 6 litres of water, enough to cover them, deglaze the roasting tray with a little of the water and add that too.  Cover and bring slowly to the boil.  Reduce the heat to a gentle simmer.  Skim of any scum and continue to gently simmer with the pan lid ajar for about 1 1/2 hrs, skimming from time to time.

Add all the remaining  ingredients, bring back to the boil, reduce to a gentle simmer, skimming occasionally and with the lid ajar continue to gently let the beefy stock blip away for a further 2 hours.  Its important not to move or disturb the stock.

Strain well being careful  not to press or force any of the ingredients through the sieve.  Allow to cool and refrigerate, giving a final scumming of any remaining fat.

The stock can be frozen in batches for later use,  dogs will love the leftover bones, its like triple recycling. If you would like a richer stock with even more depth of flavour, simply add back to a clean saucepan and simmer until it reduces to the required strength.

Beautiful, simple, thrifty, beefy stock.....Wonderful as a base for soups, casserole, stews the list is endless.

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