Beef stock
When you buy the beef for this rich-tasting stock, ask the butcher to break up the bones into pieces small enough to fit into your stockpot or Dutch oven. This will be cheaper, tastier and far less salty than most canned broths.
Makes 12 cups (3 litres)
- 2 kg (4 lb) meaty beef bones, including marrow and shinbones, or knucklebones
- 2 yellow onions, thickly sliced
- 2 carrots, thickly sliced
- 2 stalks celery with leaves, sliced
- 6 sprigs fresh parsley
- 2 small bay leaves
- 1 sprig fresh thyme or 2 ml (1/2 tsp) dried thyme, crumbled
- 10 black peppercorns
- 15 ml (1 tbsp) salt1. Preheat the oven to 205°C (400°F). Place the beef bones, onions and carrots in a roasting pan and roast until the bones turn a rich brown, 30 to 45 minutes.
2. Transfer the mixture to a large stockpot or Dutch oven. Add the celery, parsley, bay leaves, thyme, peppercorns and salt. Add enough water to cover the bone mixture.
3. Add a little water to the roasting pan and stir to scrape up the browned bits. Pour the liquid and bits into the stockpot.
4. Place the stockpot over moderately high heat and slowly bring the mixture to a boil, using a slotted spoon to skim off and discard any fat or scum that rises to the surface. Reduce the heat, partly cover the stockpot and simmer gently for three to four hours.
5. Line a fine sieve with cheesecloth and set it over a large bowl. Slowly pour the stock through the sieve; discard the solids. Let the stock cool to room temperature. Pour the stock into serving-size, airtight containers; cover, label and date. Store the stock in the refrigerator for a week or the freezer for up to six months. If fat congeals on top of the stock while refrigerated or frozen, remove and discard before using the stock.
