Beef Stock

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Beef Stock

My go-to beef stock recipe. I prefer to add more peppercorns and garlic than stated. Pressure canned for shelf stable stock all year round! Can be frozen and keeps for 6 months.
Stores in Fridge 7 days

Equipment

  • 2 Large Stockpots
  • 1 Sieve

Ingredients

  • 2 Kg Beef Bones
  • 2 Onions Quartered
  • 2 Celery Sticks Leaves and all
  • 2 Large Carrots Cut into chunks
  • 7 Large Sprigs Parsley or 1 Tablespoon dried
  • 7 Sprigs Thyme or 1 Tablespoon dried
  • 2 Tbsp Peppercorns
  • 2 Tbsp Cider Vinegar
  • 1 Tbsp Salt
  • 3-4 Garlic Cloves
  • 4 cm Chunk Fresh Ginger

Optional

  • 1 Tbsp Coriander Seeds
  • 2 Tbsp Tomato Paste

Instructions

  • Roast Bones at 180℃ for 25-30 minutes. (Optional - but absolutely adds to colour and flavour)
  • Put bones, and any scrapings from pan into a large pot.
  • Add all ingredients and 2 litres of water
  • Cook on low for at least 6 hours, 24 hours if you can manage it.
  • Cool. You can cool rapidly by sitting pan in a sink of cold water.
  • Skim the fat with a large metal spoon.
  • Strain, removing all bones etc.

Notes

Save your sieved meat and vege!  Encase in flakey pastry for amazing pies that will please the entire family.
 
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