Basic Beef Stock

Ingredients

• 1.beef bones, 1–2 kg; or beef and veal bones mixed
• 2.onions, 2–3 large; roughly chopped
• 3.2 carrots, roughly chopped
• 4.1 stalk celery, optional; roughly chopped
• 5.parsley stalks
• 6.1 bay leaf
• 7.12 black peppercorns
• 8.250 millilitre red wine, for deglazing; or white wine for chicken stock

Method

1. 1.Place the bones in a baking tray and roast in a hot oven until they are beginning to brown. Roughly chop the vegetables and add to the baking tray. Rotate the bones and vegetables regularly until they are well browned.
2. 2.Place bones and vegetables in a large stockpot with the herbs and peppercorns and cover with cold water.
3. 3.Deglaze the baking tray with red wine (or white for chicken stock). As the wine comes to the boil, scrape the tray to release any sediment that has built up. Pour all of this into the stockpot.
4. 4.Bring to the boil. Simmer for at least 4–5 hours, skimming the surface frequently.
5. 5.Strain, cool and refrigerate the stock overnight. When chilled, it is easy to remove any fat solids that have risen and set on the top.
6. 6.Use the stock as it is, reduce it to a glaze or freeze for later use.

Notes

• From the 'Plates' SA cookbook by Ann Wise.
• Card note: 'Adapt this recipe quite simply for other stocks. Just substitute chicken bones for a chicken stock, lamb and veal bones to make lamb stock. The veal bones have a gelatinous quality that enhances the stock.'