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

Method:

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)