Homemade beef stock

Ingredients

2 kg beef bones

2 unpeeled carrots, chopped

2 unpeeled onions, chopped

2.75lt water

2 sticks celery, leaves included

2 tbsp tomato paste

1 bay leaf

Sprig of fresh thyme

Few stalks of fresh parsley

12 black peppercorns

Method
Place bones in a baking dish, and bake in a pre-heated 210 ºC oven for 30 minutes, turning occasionally. Add carrot and onion to baking dish and continue to with bones for a further 20 minutes. Transfer to a *Calphalon One 22cm/7.6Lt Stockpot, discarding excess fat but retaining any burnt bits from the bottom of the pan. Allow to cool.

Pour over water, add celery, tomato paste and slowly bring to the boil, skimming the surface with a slotted spoon to remove any scum. Add herbs and peppercorns, reduce heat to low and simmer gently for 4 hours skimming the surface regularly.

Strain stock through a fine sieve, gently pressing the solids with a spoon to remove any excess liquid. Discard bones and vegetables; allow to cool then refrigerate until cold. Remove any excess fat that sets on the surface.

Your stock is now ready to use. If you find your stock needs a more concentrated flavour, bring it gently back to the boil at this stage and simmer uncovered to evaporate some of the liquid, reducing the stock and concentrating the flavour. Refrigerate for up to 2 days, or freeze in batches for up to 6 months.

Makes 1.75lt

*Calphalon One 22cm/7.6Lt Stockpot. RRP $359.00