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Beef Stock

Make your own to have on hand whenever you need. Especially good in winter for soups, gravies and sauces.

June 13, 2017

Beef Stock

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Beef Stock

ingredients for about two litres
2-3kg beef bones (including marrow bones)
2 x large brown onions
1 x small leek
2 x large carrots
2 x long sticks celery
up to 12 x fresh parsley stalks
1 x bay leaf
8 x black peppercorns
4L water
Bouquet garni (optional see notes)

method

  1. Pre-heat oven to 200ºC.
  2. Place bones in large roasting pan and season with salt and pepper and rub with 2 tablespoons olive oil. Roast for 30 to 40 minutes, until golden.
  3. Tip bones in large saucepan.
  4. Add onions, unpeeled and cut in half, washed leek cut into 3 pieces, unpeeled carrots snapped into 3 pieces, celery stalks snapped in half, parsley stalks, bay leaf and peppercorns along with bouquet garni if using.
  5. Pour in cold water to cover ingredients, place lid on pan and gently bring to the boil.
  6. Remove lid and simmer for about 8 hours, until liquid has reduced by about a half.
  7. Skim off any froth that forms on the surface using a ladle and discard.
  8. Strain liquid through a sieve or conical strainer.
  9. Use stock as desired.

cooks notes

  • Use cold water and bring to the boil, this will extract more flavour than adding hot water (not so important with beef stock bones if added to pan hot from the oven). Hot water will seal the beef and vegetables and to some extent ‘hold in’ flavour.
  • Don’t bother with peeling vegetables for stock, just rinse under running water before adding to the pot.
  • Always keep amount of vegetables in proportion to bones and water as if too much of anything is added the stocks flavour will be out of balance.
  • Freeze stock in snap lock freezer bags. Freeze 500ml portions flat so it can be rapidly defrosted.
  • Stock can be refrigerated for up to 1 week or frozen for up to 4 months.
  • Bouquet Garni can be purchased pre-made from Herbies Spices. It consists of a little muslin pouch containing thyme, marjoram, bay leaf and parsley.

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Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

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Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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