Stocks are a fiddle to make and this, I'm afraid is no exception. However, if you want a restaurant quality beef stock, this is it. Freeze in plastic coffee cups and you won't have to use an Oxo cube for months!
See your street as it was 11 years ago! ...
- 3.7 kg (8 lb) beef bones (shin, leg or ribs)
- 6 litres (10.5 pints) cold water
- 1 tablespoon sunflower oil
- 2 carrots, washed and sliced
- 2 leeks, well washed and chopped
- 2 onions, halved, skin on
- 2 sprigs of thyme
- 2 bay leaves
- 3 sprigs of parsley, with stalks
- 20 black peppercorns
- Good pinch of salt
- Preheat the oven to 200° C (400° F - gas 6)
- Dark beef stock
- Place the bones in a large roasting tray and roast for 40 minutes
- Light beef stock
- Omit the step above, then...
- Place the bones in your biggest pan and cover with 6 litres (10.5 pints) of cold water and bring to the boil
- Reduce the heat, cover, leaving the lid slightly ajar and simmer for 1.5 hours, skimming any scum from the surface
- In a wok or frying pan, sautee the onions until soft, about 4 minutes
- Add the onions and the rest of the ingredients to the beef and simmer, lid ajar, for a further 2 hours - again, skimming any scum from the surface
- Allow to cool slightly and strain without disturbing the ingredients or forcing them through the sieve(or you will cloud the stock
- Allow to cool and refrigerate or freeze
The trick to making crystal-clear stock: Ice filtered consommé
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