A rich, hearty and delicious beef stock great for use in many other recipes like beef based soups or stews. Like all good stock, it takes a while but is really worth it. Freeze it in portions so it's there when you need it.
2.5kg beef soup bones
1 large onion
3 large carrots
1/2 cup (125ml) water
2 stalks celery, including some leaves
1 large tomato
1/2 cup chopped parsnip
1/2 cup cubed potatoes
8 whole black peppercorns
4 sprigs fresh parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups (500ml) water
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Preheat oven to 230 degrees C. Slice onion. Chop scrubbed celery and carrots into 2cm chunks. In a large shallow baking dish place soup bones, onion and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat. Place the browned bones, onion and carrots in a large soup saucepan. Pour 1/2 cup (125ml) water into the baking dish and rinse. Pour this liquid into soup saucepan. Add celery, tomato, parsnips, potato skins, peppercorns, parsley, bay leaf, salt, thyme and garlic. Add the 12 cups (500ml) water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup:
In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.