Butcher’s guide to the perfect beef stock

Rich, flavoursome beef stock can be used in thousands of dishes. Although you can buy premade, cubed, or powdered stock, there’s no substitute for the real thing. Putting in the extra time to create your own from scratch will completely change the flavour of your dish, and it’s pretty cheap to make. Additionally, stock freezes perfectly, so you can make big batch and store it in the freezer until you need it.

Before we start…

There are probably just as many recipes for stock as there are for the meals that come out of them. We’re not into “food rules”, and honestly, recipes are just guides! Cooking (and consuming) food should be enjoyable, so adjust, add, remove, and make your stock in a way that suits you. Trust your palate, and throw in what you have on-hand if you trying to keep costs low. Whatever the result, it’ll be better than shop-bought.

Let’s do this

What you need

Remember, this is a fast and loose recipe, so adjust it as you please.

·        Bones — any beef bones will do, but we always use marrow bones to create a richer flavour.

·        Beef trimmings — these are pieces of meat remaining after steaks, roasts, and other cuts are removed. They’re usually fatty and rich, perfect for stock! If trimmings aren’t for you, you can use beef instead. 

·        Veggies — celery, carrots, garlic, onion. Make sure you peel the carrots and onions, or they will leave a bitter taste

·        Seasoning — up to you. We like salt, pepper, and bay leaves thyme, but a hit of paprika or chilli can create something pretty special too.

·        Red wine — a cheapie will do, but just remember that quality leads to quality.

·        Water.

What to do

  1. Grab your bones and roast them for about 45 minutes at 180C.
  2. While they’re in the oven, prepare your veggies by roughly chopping them, and fry the beef trimmings until they’re brown.
  3. When the bones are done, place them into a large pot with the browned trimmings and chopped veggies and/or peels. Till the oil out of the roasting pan.
  4. Reduce your wine by boiling it in the roasting pan to dissolve any sugars stuck to the pan to until is a 1/3 of its original volume this will intensify the flavour.
  5. Add water and reduced red wine to the large pot until the level is an inch above the meat and veggies. Season with your chosen seasonings.
  6. Bring to boil on your stovetop and skim any sediment that makes its way to the surface and then reduce heat to a low simmer for a minimum of three hours.
  7. Remove from heat and let cool.
  8. The liquid will look a little cloudy, so now we clarify it by straining it three times.
    1. Strain the contents into another pot to remove the major solids.
    1. Strain it a second time using a filter or fine sieve.
    1. And again, this time with a cheesecloth inside your sieve as well. You should end up with a much clearer liquid (for an even cleared liquid allow to cool in a tall container in the refrigerator overnight and all the sediment will settle at the bottom and the fat at the top).
  9. If any fat has appeared, remove it from the surface. Pour into containers or ice cube trays and freeze.

Enjoy!

Mastering Stock Beef Ribs

BEEF RIBS IN A MASTER STOCK WITH PICKLED CUCUMBER 

 

500M BEEF STOCK 

1 LTR WATER 

2 PIG TROTTER CUT UP 

250ML LIGHT SOY SAUCE 

250ML SHAOXING WINE 

120G ROCK SUGAR 

50G FRESH GINGER THICKY SICED 

6 SHALOTS HALVED 

4 SPRING ONIONS COARSLEY CHOPED PUS ONE SLICED 

THINLY TO SERVE 

1 HEAD GARLIC CUT IN HALF 

4 STAR ANISE 

2 CINNAMON QUILLS 

1.5 KG BEEF RIBS 

80G HONEY 

1TBL VEG OIL 

SESAME SEEDS FOR GARNISH 

 

FOR MASTER STOCK BRING THE STOCK, SOY, SHAOXING WINE,ROCK SUGAR, WATER, TROTTER,GINGER,SHAOT,SRING ONIONS,GARIC AND SPICES TO BOIL STIRING UNTIL DISOLVED AND SIMMER GENTY FOR 45 VMINUTES THAN SET ASIDE TO COOL COMPETELY. 

PLACE RIBS IN A POT AND COVER WITH COLD WATER, BRING TO BOIL FOR 2 MINUTES THEN DRAIN AND RINSE UNDER COLD RUNNING WATER. 

ADD MASTERSTOCK TO RIBS AND BRING TO SIMMER OVER MEDIUM HEAT, REDUCE TO OW , COVER AND SIMMER UNTIL THE MEAT ALMOST FALLS OFF THE BONE2/12 TO 3 HOURS 

REMOVE RIBS AND SET ASIDE ON A RACK TO COO FOR AN HOUR. 

STRAIN 250ML OF THE MASTER STOCK (STRAIN REMAINING AND SET ASIDE FOR ANOTHER USE) 

ADD HONEY, BRING TO THE BOIL AND REDUCE TO A GAZE. 

HEAT CHAR GRILL OVER MEDIUM HEAT BRUSH RIBS WITH OIL AND GRIL, TURNING AND BASTING WITH THE REDUCED MASTER STOCK UNTIL GLAZED AND WARMED THROUGH. 

SERVE WITH PICKLED CUCUMBERS AND TOASTED SESAME SEEDS 

 

PICKED CUCUMBER. 

1 COVE OF GARIC CRUCHED 

2 TS TOASTED SESAME SEEDS 

50 ML RICE VINEGAR 

1 TBL CASTOR SUGAR 

1 TSP FINELY GRATED GINGER 

4 BABY CUECUMBERS UNPEELED, SHREDDED ON A MANDOLIN 

1 SM RED CHILLI DE SEEDED AND FINELY CHOPPED 

ADD SESAME PLUS ½ TSP SEA SALT TO A MORTAR AND PESTLE AND GRING TO A COARSE PASTE,GRIND IN GARIC,CHILLI,AND GINGER . ONCE COMBINED STIR IN SUGAR VINEGAR AND 1 TBL OF HOT WATER, TRANSFER TO A PASTIC BOWL AND ADD THE CUCUMBER TOSS AND ALLOW TO PICKLE FOR 15 MINUTES . 

Beef Cheek Ragout with Sage and Kalamata Olives

BEEF CHEEK RAGOUT WITH SAGE AND KALAMATA OLIVES

 

2 KG BEEF CHEEKS 

500ML RED WINE 

1 LTR BEEF STOCK 

2 CLOVES  

1 TSP BLACK PEPPERCORNS 

4 JUNIPER BERRIES 

1 BAYLEAF 

THYME 

3 CLOVES GARLIC CRUSHED 

1 BROWN ONION DICED 

2 STICKS CELERY DICED 

2 CARROTS DICED 

2 TBL TOMATO PASTE 

∧COMBINE AND LET TO MARINATE IN FRIDGE OVERNIGHT

1KG FRESH TOMATOES 

500ML PORT 

1 LTR BEEF STOCK 

KALAMATA OLIVES 

BUNCH SAGE 

PECERINO CHEES SHAVED 

DRAIN OFF CHEEKS 

REDUCE THE WINE BY HALF, ADD BEEF STOCK BRING TO BOIL 

SEAL THE CHEEKS IN A HOT PAN PLACE IN BACKING DISH 

SAUTE THE VEG FROM THE MARINADE AND PLACE OVER THE BEEF CHEEKS 

POUR OVER THE HOT STOCK 

COVER WITH BAKING PARCHMENT AND FOIL AND PLACE INTO 160 DEGREE OVEN FOR 3 ½ HOURS 

REMOVE FROM OVEN AND LET REST 

DRAIN LIQUID, DICARD VEG AND SET THE CHEEKS TO ONE SIDE, 

REDUCE LIQUID BY ¾ . 

 

SAUCE 

PEEL AND DICE TOMATOS ADD PORT AND SIMMER IN PAN UNTIL ALL THE LIQUID HAS GONE ADD THEREDUCED CHEEK COOKING LIQUID, FLAKE THE CHEEKS THROUGH THE SAUCE, 

TOSS THROUGH THE PASTA OF YOUR CHOICE OR AND TOP WITH FRESH SAGE KALAMATA OLIVE AND SHAVE PECERINO 

Sweet and Sour Pork

SWEET AND SOUR PORK

 

500G PORK FILLET CUT INTO BITE SIZED PIECES 

 

BATTER 

65G PLAIN FOUR 

35G CORNFOUR 

120M ICED WATER 

1 EGG  

¼ TSP SALT 

½ TS CHINESE 5 SICE 

VEG OIL FOR FRYING 

 

SAUCE 

3 TBL VEG OIL 

1 RED CAPSICUM, SEEDED AND CHOPED 

1 GREEN CAPSICUM, SEEDED AND CHOPPED 

1 RED ONION , PEELLED AND CHOPPED 

3 GARLIC CLOVES, CRUSHED 

1 RED CHILI, SEEDED AND SLICED 

3 CM PIECE OF GINGER , PEELED AND GRATED 

100G SUGAR 

2TB SOY SAUCE 

1 X 225 G TIN PINAPPLE SICES IN JUICE, CHOPED 70 M JUICE SAVED  

2 TBL WHITE VINEGAR 

2 TBL TOMATO SAUCE 

1 TB CORNFLOUR 

250ML WATER 

METHOD  

HEAT THE VEG OIL AND COOK THE CAPSICUMS, ONIONS IN A PAN FOR 5  MINUTES UNTI TENDER. ADD THE GARLIC, CHILLI AND GINGER AND COOK FOR ANOTHER MINUTE. 

COMBINE THE SUGAR, SOY, PINEAPPE PIECES, JUICE, VINEGAR AND TOMATO SAUCE IN A BOW THEN ADD TO THE VEGETABES AND BRING TO THE BOIL. 

IN A CUP COMBINE THE WATER AND CORN FLOUR, THEN POUR INTO THE BOIING SAUCE STIRRING UNTI THE SAUCE THICKENS. 

MEANWHIE IN A ARGE SAUCEPAN HEAT VEG OI TO A DEPTH ON 5 CM AND PACE OVER A MED/HIGH HEAT. 

WHISK THE BATTER INGREDIENTS TOGETHER UNTI SMOOTH ADD THE PORK MPIECES AND STIR TO COAT WELL. 

WORKING IN BATCHES FRY THE PORK PIECES FOR 4/5 MINUTES UNTIL THEY ARE COOKED THROUGH AND ARE GOLDERN AND CRISPY. 

ONCE AL THE PORK IS COOKED TOSS THROUGH THE SAUCE AND SERVE WITH STEAMED RICE.

Pork Medallions in a Creamy Mushroom Sauce

PORK MEDALLIONS IN A CREAMY MUSHROOM SAUCE 

 

2X WHOLE PORK FILLETS 

2 TBL OLIVE OIL 

1 MEDIUM ONION DICED 

2 CLOVES OF GARLIC CHOPPED 

400G MIXED MUSHROOMS SLICED 

½ TBL FLOUR 

½ CUP VERMOUTH 

2 TSP CHOPPED CAPERS  

1 TBL CHOPPED PARSLEY 

1 AND ½ CUPS CREAM 

SALT AND PEPPER TO TASTE 

CUT THE FILLETS INTO 4 CM THICK MEDALLIONS AND SEASON BOTH SIDES WITH SAT AND PEPPER AND COOK ON BOTH SIDE IN A HOT PAN FOR APPROX 2 TO 3 MINUTES, UNTIL GOLDERN BROWN SET ASIDE AND REST. 

SAUTE THE ONIONS AND GARLIC WITH THE REMAINING OIL, ONCE SOFT AND THE MUSHROOMS AND SAUTE DOWN FOR 3 MINUTES UNTIL THE MUSHROOMS ARE SOFTENED. 

REDUCE THE HEAT AND SPRINKLE THE FLOUR OVER THE MUSHROOM MIX AND STIR WITH WOODEN SOON UNTIL THE MIX IS COATED 

ADD THE VERMOUTH AND COOK DOWN, THEN ADD THE CREAM  

ONCE SIMMERING ADD THE PORK MEDALLIONS COVER AND COOK FOR APROX 2 MINUTES UNTIL THE SAUCE HAS THICKENED 

SPRINKLE THE CAPERS AND PARSEY AND ADD SAT AND EPPER TO TASTE. 

Osso Bucco

OSSO BUCCO 

 

8 X THICK CUT OSSO BUCCO 

2 X BROWN ONIONS  

2 X CELERY STICKS  

2 X CARROTS 

3 X GARLIC CLOVES 

SPRIG OF THYME  

1 ORANGE 

1/3 CUP OIVE OIL 

½ CUP SEASONED FOUR FOR DUSTING THE OSSO 

1 ½ CUPS DRY WHITE WINE 

500G CHOPPED TOMATOS 

500ML BEEF STOCK 

CHOPPED PARSLEY TO SERVE 

PREHEAT OVEN TO 160 

DICE THE ONIONS, CELERY AND CARROTS AND CRUSH THE GARIC 

HEAT HALF THE OIL IN A LARGE FRY PAN OVER A MEDIUM HEAT AND COOK OFF THE VEG UNTIL SOFTENED APROX 10 MINUTES THEN SET ASIDE 

BRING THE STOCK WINE AND TOMATOS TO THE BOIL IN A SAUCE AN ADD THE THYME AND THE JUICE AND ZEST OF THE ORANGE. 

RETURN PAN TO HEAT AND ADD THE REMAINING OIL. 

COAT THE OSSO BUCCO IN THE SEASONED FLOUR AND DUST OFF, FRY OFF IN THE PAN UNTIL GOLDERN ON EACH SIDE- TRANSFER TO A BAKING DISH AND TOP WITH THE COOKED VEG 

POUR THE TOMATO STOCK INTO THE BAKING DISH COVER WITH LID AND COOK MFOR 2 HOURS OR UNTIL THE MEAT IS TENDER AND THE SAUCE HAS THICKENED