Beef stock
1
Points®
Total time: 5 hr 45 min • Prep: 15 min • Cook: 5 hr 30 min • Serves: 10 • Difficulty: Easy
Homemade stock always tastes better than store bought and by making a big slow-cooked batch, you are sure to have enough for all those winter those warm winter soups, sauces and one-pot wonders.
Ingredients
Beef stock
2000 ml, (2kg beef soup bones)
Brown onion
2 medium, chopped
Carrot(s)
2 large, chopped
Celery
4 stick(s), chopped
Fresh flat-leaf parsley
3 tbs, (4 stems)
Fresh thyme
2 tbs, (2 large sprigs)
Fresh bay leaf
2 whole, or dried
Peppercorn
1 tsp, black
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Spread beef bones on a large baking tray and bake for 30 minutes or until browned.
2
Transfer bones to a 4.5 litre (18-cup) slow cooker. Add onion, carrot, celery, parsley, thyme, bay leaves, peppercorns and 3 litres (12 cups) water. Cook, covered, on low for 10 hours (or high for 5 hours). Using tongs, remove and discard bones. Strain stock through a fine sieve into a large bowl. Cool. cover and place in fridge overnight.
3
Using a large metal spoon, skim any solidified fat from the surface of stock before using.
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