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Beef Bone Stock
Course:
Base ingredient
Cuisine:
International
Keyword:
beef stock
Author:
Steve Paris
You can buy pre-made beef stock in many supermarkets. And if you are really desperate, there are stock cubes. But nothing beats making your own beef bone stock. Make a big batch and freeze what you don't need immediately.
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Ingredients
2
kg
beef marrow bones
5
litres
water
2
onions skinned and halved.
4
carrots
cut into quarters length wise
1
head
garlic
cut through the middle (across all the )
1
tsp
of peppercorns
8
stalks of celery
lower 2/3 included
4
sprigs of thyme
1
cup
parsley stalks
loosely packed
2
bay leaves
Instructions
Plunge the beef bones into boiling salted water. Bring back to boil and let boil for 2 minutes. Drain and discard the water.
Roast the beef bones for 30 minutes.
Add the onions, garlic, and carrots to the roasting pan and roast for another 45 minutes.
Add bones, vegetables, and all other ingredients to a suitably sized pot and bring to the boil.
Skim off any scum and oil.
Cover and reduce heat so that you only see occasional bibles rising.
Simmer for 6 to 24 hours, where simmer means the occasional bubble surfacing.
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