Basic Beef Stock

    2 hours 15 minutes

    Homemade stock requires so little effort, and is so very delicious. Also you can control the amount of salt added, unlike with store bought.

    1 person made this

    Serves: 4 

    • 750g–1 kg beef bones
    • 1 onion, roughly chopped
    • 1 carrot, peeled and roughly chopped
    • 1 celery stalk, chopped
    • 1 bouquet garni (bay leaf, parsley and thyme)
    • 6 black peppercorns
    • 1/2 teaspoon salt

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Put the bones in a large saucepan or stockpot and pour in 2 1/2 litres of cold water. Bring to the boil, skimming off any scum that rises to the surface, then add the vegetables, bouquet garni, peppercorns and salt.
    2. Partially cover the pan with a lid, reduce the heat and simmer for 2 hours, or until the liquid has reduced by just over half.
    3. Remove the pan from the heat and strain the stock, discarding the bones and vegetables. Leave to cool, then skim off the fat that has risen to the surface.
    4. Store in a plastic container in the fridge for up to 4 days or freeze for up to 6 months.

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