Easy beef stock
- November 2005
- Beef bones
- 2 unpeeled and halved onions
- 3 carrots
- 2 halved celery sticks
- A few peppercorns
- 2 bay leaves
- A few fresh thyme sprigs
- A few parsley stalks
- Put the bones into a large, sturdy roasting tray with the onions. Roast in a hot oven for an hour until well browned.
- Put the bones and onions into your largest saucepan and fill the pan with cold water. Add the carrots, celery sticks, peppercorns, bay leaves, thyme and parsley.
- Bring just to a simmer, not a raging boil – as this encourages the surface scum to boil back into the stock. Using a ladle, skim off the scum (the froth that floats on the surface) as often as you want.
- Cook for about 2-3 hours. Taste it – and taste it often – until the stock has a good depth of flavour.
- To strain the stock, pour the contents of the pan through a strainer into a large, clean bowl. Skim off any fat from the surface. If you have time, leave the stock to go cold, then chill overnight. The next day, lift off the solidified fat on top.
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