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Brown beef stock
INGREDIENTS
- 1kg beef bones
- 80g celery
- 80g leeks
- 80g onions
- 80g carrots
- 1 bouquet garni (parsley, thyme, bay leaf, black pepper)
- 50ml tomato paste
- 5l cold water
- 250ml red wine (optional)
- 15ml canola oil
METHOD
Cut the fat off the bones and roast in a hot oven until dark.
Cut the vegetables into large blocks and brown in a pot with 15ml canola oil. Add the bones to the pot and continue cooking.
Deglaze the sediment that forms at the bottom of the pot with water or with the wine. Add the tomato paste and cook for 5 minutes, then deglaze again with water or wine. Make sure the tomato paste does not burn or it will become very bitter. Add the bouquet garni to the pot.
Top up with cold water and bring to the boil. Reduce the heat to a simmer and skim continuously.
Simmer for at least 6 hours. Larger quantities can be cooked for up to 12 hours. Strain through a muslin cloth or fine sieve and cool down.
Stock can be reduced and frozen in ice trays or small bags for later use.
Serves: 2l, Preparation time: 30min, Cooking time: 6hrs
INGREDIENTS READY TO GO
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