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.
What to do
- Grab your bones and roast them for about 45 minutes at 180C.
- While they’re in the oven, prepare your veggies by roughly chopping them, and fry the beef trimmings until they’re brown.
- 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.
- 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.
- 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.
- 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.
- Remove from heat and let cool.
- The liquid will look a little cloudy, so now we clarify it by straining it three times.
- Strain the contents into another pot to remove the major solids.
- Strain it a second time using a filter or fine sieve.
- 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).
- If any fat has appeared, remove it from the surface. Pour into containers or ice cube trays and freeze.