Ingredients
1.5kg beef bones
2 brown onions, coarsely chopped (including the skin)
1 large carrot, trimmed but unpeeled and coarsely chopped
2 stalks celery, coarsely chopped
1 large tomato, cut into halves
1 whole bay leaf
2 tspn black peppercorns
salt to taste(optional)
4.5 liters water
1. Preheat the oven to 200ºC. Place the bones, onions and carrot
into a baking dish and cook, uncovered, for 45 minutes or until the bones are
well browned.
2. Transfer to a large stock pot, add the celery, tomato, bay leaf, peppercorns,
salt and 3½ liters of the water and bring to a simmer. Simmer gently,
with the pot partly covered, for 4 hours, occasionally removing the scum from
the top. Add the remaining liter of water and continue simmering, partly covered,
for 1 hour more.
3. Strain and discard the solids. If a stronger stock is required, you can continue
boiling the strained liquid until it is reduced by half. This recipe makes about
14 cups of stock.
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