Sunday, 16 October 2011

The Basics - Beef Stock

Beef Stock:

1.5kg Beef Bones
200g Sliced Carrots
100g Chopped Onion
250ml White Wine
1 Celery Stalk Thinly Sliced
6 Tomatoes Peeled, De-seeded and Chopped
150g Button Mushrooms Thinly Sliced
2 Garlic Cloves
1 Bouquet Garni


  1. Brown the bones in the oven, add the carrots and the onion and cook for 5 mins in the oven. Remove and place in a large pot, remove fat from the roasting tray and de-glaze with white wine. Reduce by half and then add 3 litres of cold water and bring to the boil.
  2. Skim, simmer for 10 mins and then add the rest of the ingredients, simmer for 8 hours skimming regularly.
  3. Strain and reduce the stock by one third OR reduce by half for a glaze (which can then be added to sauces to enhance the flavour)

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