Beef Stock
Prep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
1½ kg beef bones
2 medium onions
2 medium carrots
5-6 garlic cloves
2 celery sticks
1 tsp peppercorn
2 bay leaf
10 sprigs thyme
5 litres of water
½ tsp salt
Directions
- Preheat oven to 200C.
- Place the bones and vegetables in an oven-safe dish. Add ½” water and roast in the oven for 40-45 minutes (until browned).
- Fill up a large pot with water ⅔ way up and bring to a boil.
- Add the roasted bones & vegetables, thyme, salt, and peppercorn. Cover and leave to simmer for 4-5 hours.
- When the stock is ready, strain it and pour back into the same pan.
- Cover and simmer for another hour to reduce to half (for a more intense stock).
