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Rich beef stock
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Prep Time:
75 minutes
Cook Time:
270 minutes
Total Time:
345 minutes
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Ingredients:
  • 1.5kg beef bones
  • 2 medium brown onions, cut into wedges
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 tsp whole peppercorns
  • 2 sprigs flat-leaf parsley
  • 10 sprigs fresh thyme (single sprigs)
  • 2 fresh bay leaves
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Combine bones, onion, carrot, and celery in a roasting pan. Roast, turning occasionally, for 1 hour and 30 minutes until golden brown.
  • Prepare a bouquet garni by elegantly tying together fresh parsley, thyme, and bay leaves using kitchen string.
  • Pour the flavorful bone mixture into a large stockpot over medium-high heat, ensuring to scrape the pan for all the delicious bits. Add 5 litres of cold water, peppercorns, and bouquet garni. Bring to a boil, then lower the heat to a gentle simmer. Let it bubble away uncovered for 3 hours, following the tip provided.
  • Line a strainer or colander with a large piece of muslin cloth. Strain the stock, discarding solids. Allow to cool for 1 hour, then refrigerate for up to 3 days or freeze according to tips provided.

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