Nothing like homemade, whatever recipe it may be. The beauty of homemade beef stock is there is no added salt and you control what goes in it. If you make a huge portion of it, freeze in small portions and take out of your freezer and use as required in your recipe.
Don’t let the cooking time put you off, actual hands on time is no more than 30 minutes. The rest of the time, the stock will just be on your stove, simmering away. The added bonus is that your house will smell amazing!Print
- 1kg/just over 2 lb of beef bones (you can buy these from your butcher or maybe even get them free)
- 1 large onion, peeled and quartered
- 5 garlic cloves, left unpeeled and whole
- 2 leeks, cut in half
- 2 carrots, cut in half
- 2 stalks celery, including the leaves, roughly chopped
- 2 bay leaves
- a small bunch of fresh thyme
- 1 tsp sea salt
- 1 tbsp peppercorns
- 2 litres (8 cups) water
- Preheat the oven to 200˚C/400˚F.
- Place your beef bones, onions, garlic, leeks, carrots and celery in a roasting dish and roast for 45 minutes. This is to give a deeper flavour to your stock. TIP: You can do the same with your chicken and vegetables for the chicken stock.
- When done, transfer the bones and vegetables to a large saucepan or stockpot, cover with the water and bring to boil on high heat.
- Add everything else, the salt, peppercorns and herbs.
- Skim off any scum, then reduce the heat and simmer for 3 hours.
- Strain into a large bowl, pressing down on the bones and vegetables.
- Leave to cool, then store in the fridge for up to two days or freeze in usable portions.