Making a rich beef stock
Preparation time: 25 minutes | Cooking time: 20 mins - 6 hours
1.5kg Tasman yearling beef bones
Variety of veggies: carrots, onions, celery, and garlic
10 black peppercorns
Sea salt- to taste
Thyme & bay leaves
¼ cup red wine
- Place chopped vegetables and herbs into a baking dish, then add the bones.
- Drizzle with olive oil and roast at 220°C until the bones are browned.
- Deglaze with red wine.
- Transfer the bones to a large heavy-based stockpot and add peppercorns, thyme and bay leaves. Cover with cold water.
- Cook for around 20 minutes, skimming off and discarding foam occasionally.
- For more concentrated flavour, simmer slowly for up to 6 hours. And for less monitoring, try using a slow cooker instead of a stockpot on the stove.
- Strain carefully: set a colander inside a bowl and place in sink. Carefully pour in a little at a time using a fork to smash the vegetables to release any extra liquid.
- Cool stock to room temperature. Cover and refrigerate, skimming the fat from the surface, once solidified. Discard fat.
- Store it in the fridge for a few days or freeze in ice-cube trays so you're always ready to enrich soups, casseroles and stews. It couldn’t be easier!