Hearty Beef Stock
4 hours 10 minutes
This homemade beef stock gets its rich depth of flavour from roasting the beef bones. Store it in an airtight container in the fridge for 1 week or in the freezer for up to 2 months.
1 person made this
Ingredients
Makes: 3 Litres
- 2kg meaty beef bones
- 2 brown onions, chopped
- 2 carrots, chopped
- 3 sticks celery, chopped
- 6 L water
- 4 bay leaves
- 1 teaspoon black peppercorns
- 3 cloves
- 2 sprigs rosemary
Directions
Preparation:10min ›
Cook:4hours ›
Ready in:4hours10min
- Preheat oven to 200 degrees C. Roast bones on an oven tray, uncovered, about 1 hour or until browned.
- Combine bones, onion, carrot, celery, half the water, bay leaves and peppercorns in large saucepan or boiler; bring to a boil. Reduce heat; simmer, uncovered, 2 hours, skimming surface occasionally.
- Add remaining water; simmer, uncovered, 1 hour. Strain stock through muslin-lined sieve or colander into a large heatproof bowl; discard solids. Allow stock to cool, cover; refrigerate until cold. Skim and discard surface fat before using.
