Preparation time is 15minutes
Cook time is 4hours
Total time is 4hours 15minutes
Serve is for 5 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
5
- 3 medium carrots, unpeeled, chopped
- 2 stalk celery, chopped
- 3 brown onions, unpeeled, cut into wedges
- 2 sprig flat-leaf parsley
- 1teaspoons black peppercorns
- 1kilograms beef soup bones
- 1/2 bunch thyme
- 2 fresh bay leaves
- 2 cloves garlic
Method
Step 1 of 4
Preheat oven to 200°C. Place bones, onion, carrot, celery and garlic in a roasting pan. Cook, turning occasionally, for 45 minutes or until well browned.
Step 2 of 4
Transfer bones and vegetables to a large stockpot. Pour off excess oil from roasting pan. Add 1/2 cup boiling water and scrape browned sediment from base of pan. Add to stockpot with peppercorns and herbs.
Step 3 of 4
Add 16 cups cold water and bring to the boil. Add herbs, reduce heat to low and simmer uncovered, occasionally skimming foam and any fat from surface, for 3 hours.
Step 4 of 4
Allow to cool. Strain, discarding solids, into a bowl. Tip 1: Add cold water to the stockpot as hot water will cause stock to be cloudy. Tip 2: To reduce this stock, cook over medium heat until reduced by half. The further stock is reduced, the more intense the flavour will be.
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