How to Make Beef Stock from Scratch
WHAT YOU’LL NEED…
1kg beef bones
2 onions, peeled and roughly chopped
2 celery stalks
½ bulb garlic
1 bay leaf
½ tsp black peppercorns
4 parsley stalks
A sprig thyme
1 tbsp tomato purée
200ml red verjuice
Roast the bones in a preheated oven set at 190C for about an hour, until golden brown.
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.
Put the bones and vegetables in a 6.6L pressure cooker with the bay leaf, peppercorns, parsley stalks, thyme and tomato purée.
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.
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.