How to Make Beef Stock - Beef stock is an important ingredient in the kitchen of cooks, butchers, and foodies. It's perfect for making great-tasting stews and it's nutritious.
Course: Main Course
Keyword: broth, stew
Large Soup Pot
Soup bonesAny beef bones, but marrow bones are the best
Vegetablescarrots, celery, onions, garlic, you can use vegetable peelings too
Red wineoptional, probably best to drink the red wine while you are making the stock
Seasoningspeppercorns, bay leaves or whatever you prefer
Take beef or beef trimmings, some marrow bones, freshly cut, or from the freezer.
Add in vegetables, such as garlic, carrot, parsnip and onion.
Roast your marrow bones for about 45 minutes to an hour in the oven at 180 C, and while that is happening, fry off your beef to brown it.
Take the roasted bones out of the oven and place into a large pot.
Put your browned beef in the pot, add in your vegetables and then cover with water plus an inch more and season with salt and pepper
To clarify the liquid, strain to get the solids out of the stock. (The bones and the meat you can give to the cat or the dog.). And then strain again using a finer filter or sieve, taking more of the solids out of the stock. Just allow that a minute to drain into the pot on the bottom.
And then finally you will use cheesecloth inside the strainer.
Pour it in gently. Don't go too quickly. It'll take some time to filter down through to the bottom.
Add the stock slowly, because this is a very fine sieve. Take out all the solids and end up with a nice, clear liquid.
When that all dribbles through, pour it into? your jugs, allow to cool.
Remove any fat on the surface and then pour it into ice cube bags and freeze.