RECIPE – Beef Stock
So, not too long a go, I made Heston Blumenthal’s slow roasted rib of beef and the gravy required beef stock as an ingredient.
So here’s the recipe for the beef stock that I used for the roast’s gravy. Stock – so easy, just time consuming.
Ingredients:
- 3kg beef bones (Comment: I also had a few pieces of oxtail from another recipe so threw that in)
- 1x chicken bone carcass
- 4x onions – peeled & halved
- 2x garlic cloves – peeled & slightly crushed
- 5x carrots – chopped into large chunks
- 5x star anise
- 3x bayleaf
- 1 tsp dried thyme
- 8 black peppercorns
Method:
- Put your bones into a large pot & cover with water. Bring to a boil then tip out the bones into a colander over the sink. (Comment: This is to get rid of the impurities in the bones)
- Scrub the pot, return the bones & cover with water. Add all the other ingredients.
- Bring to a boil, then simmer for 3 hours. Skim any scum that rises to the top on a regular basis.
- Strain the solids. If you’ve added too much water, reduce the stock until it tastes beefier. You can also reduce it into concentrate to make storage easier (Comment: If you’re fat conscious, fridge the stock & skim the solid layer of fat off the top before using it)
And voila, you are now ready to make a gravy or other dish.
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