READY IN 3 hrs
40 mins
Beef Stock Recipe

Beef Stock

Graham

Recipe by  

A good Beef Stock is made from unused animal bones that your butcher would normally dispose of. You'll find, therefore, that you can purchase a bag of bones for almost nothing (my own butcher gives them to me because I'm a good customer!)

      Preparation Time: 10 Minutes

      Cooking Time: 3 Hours 30 Minutes

Ingredients for Beef Stock

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
1 lb
beef or veal marrow bones
1 lb
shin of beef
3½ pints
cold water
1 teaspoon
salt
1 large
onion
1 large
carrot
2 sticks
celery
 
bouquet garni
½ teaspoon
black peppercorns

 

How to Cook Beef Stock

  1. Have your butcher chop the bones into manageable pieces (maximum about 3" long). Cut the beef into small pieces. Brown the bones and meat in a roasting tin in a hot oven (Mk 7 - 425ºF - 220ºC) for about 30-40 minutes turning them occasionally. Place them into a large saucepan with the water and salt. Slice the onions, carrots and celery (no need to peel them) and add them to the pan along with the bouquet garni and peppercorns. Bring the water to the boil, skim off any surface fat with a spoon, then cover the pan with a tight-fitting lid. Reduce the heat and simmer very gently for 3 hours.
  2. Allow the stock to cool a little then strain it through a fine sieve (strainer) and discard all the solids. Allow the liquid to cool completely and then skim off the fat (which will rise to the surface). This produces about 3 pints (1.8ltr) of good brown stock that will keep in the freezer until required. A little time taken, but the improved flavours will make it well worthwhile.

 
Graham GRAHAM'S HOT TIP:
To make a really rich beef stock use ¼ pint (150ml) of dry red wine and only 2¾ pints (1.65ltr) of cold water.
 
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