Basic Beef Bone Stock
This is our shortish recipe for a bone stock. There's not often there's time to make a 24-hour bone broth, so this recipe is a good compromise that sets you up for a promising week of meals. Browning the bones is an essential step. Like all browning techniques, such as caramelising onions, the result is a more intense and fuller flavour than simple boiling can give. You may need to cook this stock in two saucepans if you don’t have a big enough stockpot.
Ingredients 8
2 kg beef bones, pasture-raised
10 cloves garlic, unpeeled
3 onion, unpeeled, roughly chopped
3 carrots, roughly chopped
6 bay leaves, fresh
1 star anise
3 tbsp apple cider vinegar
6 l water
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Method 8
Preheat the oven to 200°C
Place 2 kg pasture-raised beef bones in two roasting tins and roast for 30-45 minutes, until browned. Set aside to cool a little.
Place , roughly chopped , roughly chopped , fresh , , and 6 litres in a large stockpot.
Add the browned bones, then place over medium-high heat and bring to the boil.
Reduce the heat to its lowest setting and simmer for 4 hours, regularly skimming the scum from the surface.
Allow the stock to cool slightly, then strain through a sieve into a large bowl.
Divide the stock among smaller containers and set aside to cool - the fat will rise to the top and seal the stock.
Keep in the fridge for up to 1 week or in the freezer for up to 3 months.
Cornersmith's tips
Bones are a valued source of nutrition and flavour. Understanding how to use bones to make stock is an essential skill for the home cook. Making a batch of stock on a Sunday makes cooking for the rest of the week much easier, as you will already be halfway to making a risotto, a stew, or a noodle soup.
Helpful tips
Why do the bones need to be browned before making the stock?
Can I use different types of bones for this stock recipe?
What is the purpose of adding apple cider vinegar to the stock?
Can I add other vegetables to the stock besides onions, garlic, and carrots?
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