1kgbeef bonesyou can buy these from your butcher or maybe even get them free
1large onionpeeled and quartered
5garlic clovesleft unpeeled and whole
2leekscut in half
2carrotscut in half
2stalks celeryincluding the leaves, roughly chopped
2bay leaves
a small bunch of fresh thyme
1tspsea salt
1Tbsppeppercorns
2litreswater
Instructions
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.
Notes
Nutritional information is for the full recipe yield.