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!
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- 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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