How to Make Beef Stock from Scratch

Forget unwrapping a readymade cube and make your own stock with our easy guide
ByOlivia SpadavecchiaTuesday , 03 December 2013
How to Make Beef Stock from Scratch
© ITP Images
This beef stock is the perfect base for gravy

WHAT YOU’LL NEED…
1kg beef bones
2 onions, peeled and roughly chopped
2 celery stalks
4 carrots
½ bulb garlic
1 bay leaf
½ tsp black peppercorns
4 parsley stalks
A sprig thyme
1 tbsp tomato purée
200ml red verjuice

STEP ONE
Roast the bones in a preheated oven set at 190C for about an hour, until golden brown.

STEP TWO
At the same time, roast the onions, carrots, garlic and celery in another roasting pan. Turn the bones and vegetables a couple of times so that they brown evenly.

STEP THREE
Put the bones and vegetables in a 6.6L pressure cooker with the bay leaf, peppercorns, parsley stalks, thyme and tomato purée.

STEP FOUR
Meanwhile, deglaze the roasting trays with verjuice, scraping all the sediment off the bottom. Once this has become thick and syrupy, add it to the pressure cooker. Fill the
pressure cooker to the maximum with cold water and cook on the lowest setting for an hour.

STEP FIVE
Strain through a cheese cloth or an unused hair net. Skim the excess fat off the surface with a ladle. Cool the stock over an iced water bath. Once cold or frozen, you can scrape off the surface fat and discard.

Tags :

Related Articles

Forget opening a jar of the ready-made variety, it's so simple to make it y
The School of Culinary and Finishing Arts gives us the inside track on this Fren
A step-by-step guide to filling your home with the best smell in the world
Make chicken teriyaki maki like a pro with these easy steps from Chez Sushi