Basic beef bone stock
makes
3L
Basic beef bone stock
“This is our shortish recipe for a bone stock. We don’t often have 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." Begin this recipe at least 4 hours ahead. This is an edited extract from Use It All by Alex Elliott-Howery and Jaimee Edwards (Murdoch Books, $39.99). Photography by Cath Muscat. Styling by Vanessa Austin. Available September 29. Pre-order now via Booktopia Books.
Ingredients (7)
- 2kg pasture-raised beef bones
- 3 unpeeled & halved onions
- 10 garlic cloves
- 3 carrots
- 6 fresh bay leaves
- 1 star anise
- 3 tbs apple cider vinegar
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat the oven to 200°C. Place 2kg pasture-raised beef bones in two roasting trays and roast for 30-45 minutes until browned. Set aside to cool a little.
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2.Place 10 garlic cloves, 3 unpeeled and halved onions, 3 carrots, 6 fresh bay leaves, 1 star anise, 3 tbs apple cider vinegar and 6 litres water 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 or jars 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.
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