beef stock

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Serves

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Prep Time

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Cook Time

This is a classic French style of making stock. It’s vastly superior to store-bought stock and will elevate your meals to a restaurant standard. If you have a big enough saucepan, or two large saucepans, it’s a good idea to make a double batch and freeze some for winter soups.

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Ingredients

For the beef stock

  • 2.5kg meaty beef bones
  • 1 cup water, to deglaze the dish
  • 1 onion — cut into chunks
  • 1 carrot — unpeeled and cut into chunks
  • 1 rib celery — chopped
  • 2 tomatoes — quartered
  • 1 tablespoon apple cider vinegar
  • 1½ teaspoons coriander seeds
  • 1½ teaspoons black peppercorns
  • 2 fresh bay leaves or 1 dried bay leaf
  • 2 sprigs fresh thyme or ½ teaspoon dried thyme
  • 1 bunch fresh parsley
  • 3 litres water

Method

For the beef stock

  • Preheat the oven to 220°C (200°C fan bake).
  • Spread the bones out on a roasting dish. Roast for 1 hour, turning after 30 minutes.
  • Drain off and discard any fat and transfer the bones to a large saucepan.
  • Place the roasting dish on the stove top over a medium heat. Add the cup of water and bring to a simmer. Deglaze the dish by using a wooden spoon to loosen any brownings.
  • Pour the liquid from the roasting dish into the saucepan with the bones.
  • Add all the other ingredients to the saucepan and bring to a simmer.
  • Simmer very gently, uncovered, for 2 hours. Leave to cool.
  • Remove the bones then strain the stock into a clean bowl.
  • Refrigerate until the fat forms on the top. Scrape off and discard the fat. Store the stock in portions in the freezer.