RICH BEEF STOCK

Homemade beef stock is easy to make with roasted beef bones and trimmings, along with vegetables, water, and herbs. Although it takes several hours for the stock to simmer to perfection, the hands-on preparation time is under 30 minutes, meaning that without much effort you will have a rich beef stock to use for a variety of recipes.

INGREDIENTS

3kg beef bones and trimmings
2 medium onions, peeled, quartered
2 large carrots, peeled and cut into 2-inch pieces
2 stalks celery, with leaves, cut into 2-inch pieces
2 tablespoons olive oil
1 tablespoon tomato paste
3 litres  water,
1 large bay leaf,
3 to 4 sprigs fresh parsley
1 to 2 sprigs fresh thyme
1/2 teaspoon black peppercorns

METHOD

Preheat oven  200°C

Trim larger pieces of beef from the bones and cut into 1-inch pieces.  Position a rack in the centre of the oven. Put the bones and beef pieces in an extra-large roasting pan. Roast, turning a few times so the beef browns evenly, about 40 minutes.

Add the onions, carrots, and celery to the pan. Stir the oil into the pan, being sure to coat the mixture.

Roast for 1 hour to 1 1/2 hours more, turning a few times so the mixture roasts evenly. Roast until the beef browns evenly

Transfer the beef and vegetables to a large stockpot and set aside.

Pour off any excess grease from the roasting pan and place over medium heat. Add the tomato paste and cook, stirring continuously, until the mixture darkens, about 2 minutes.

Add 500ml of the water and bring to a boil over high heat. Reduce the heat to low and simmer, scraping the brown bits from the bottom and sides of the roasting pan.

Add the tomato paste mixture to the stockpot, along with the remaining 2.2 litre  of water. If the liquid doesn’t quite cover the bones, add a little more water. Add the bay leaf, parsley, thyme, and peppercorns.

Bring to a boil over medium-high heat. Skim off any foamy scum from the top.

Reduce the heat to a simmer, partially cover, and simmer for 4 to 6 hours, or until the flavours become rich and concentrated.

Strain through a cheesecloth-lined strainer into a large bowl. Discard the solids. Let the liquid come to room-temperature before covering and transferring to the refrigerator.

Ladle into jars

Original Recipe Spruce eats