Beef stock is one of those recipes that every budding gourmet or even casual cook should know. Making your own stock makes an enormous difference. Marvel at how dishes instantly become a hundred times more flavourful!
- 1kg beef bones
- 1 quartered onion
- 1 chopped carrot
- 1 chopped leek
- 1 chopped celery stick
- 30ml (2 tbsp) tomato paste
- 1 bay leaf
- a few peppercorns
- a sprig of thyme
- a few sprigs of flat-leaf parsley
- 3L of water
Preheat the oven to 200°C.
Place beef bones on an oven tray and roast for about 15 minutes.
Add 1 quartered onion, chopped carrot, chopped leek and chopped celery stick. Roast for a further 20 minutes.
Transfer everything to a large pot, discarding any fat left in the roasting tray, and add tomato paste, bay leaf, a few peppercorns, a sprig of thyme and a few sprigs of flat-leaf parsley.
Add 3L water and bring to a boil, skimming any scum from the surface. Reduce heat and simmer, about 3 hours.
Strain through a fine sieve, pressing the solids to extract all of the liquid.
Leave overnight in the fridge, remove the fat from the surface and freeze until needed.