Beef stock

Beef stock

By
From
East
Makes
3 litres
Photographer
Leanne Kitchen

This stock isn’t precisely Southeast Asian, but we often reach for it, as sometimes nothing but a decent, homemade beef stock will do. It’s not hard to make but does require an eight-hour simmer. It’s not worth the effort for less than the amounts given here – remember, though, that you can freeze any extra.

Ingredients

Quantity Ingredient
3.5kg meaty beef bones, sawn into pieces if very large, (ask your butcher to do this)
5 onions, coarsely chopped
2 garlic bulbs, halved crossways
80ml vegetable oil

Method

  1. Preheat the oven to 180°C. Put the bones and vegetables in a single layer in one large or two medium roasting dishes and drizzle over the oil. Roast for about 1 hour and 20 minutes, turning often, or until well browned all over. Transfer to a large stockpot and add 4 litres water, or enough to just cover the bones. Bring slowly to a simmer over medium heat, skimming any impurities as they rise to the surface. Once the stock has started to simmer, reduce the heat to low. Cook for 8 hours at a gentle simmer, skimming the surface of fat and other impurities as they rise to the surface, adding a little more cold water if the water level becomes too low. Do not let it boil or the stock will become cloudy.
  2. Remove from the heat and cool slightly. Strain into a large container, discarding the solids. Cool to room temperature then skim off any fat that has risen to the surface. The stock will keep refrigerated for 3–4 days, or frozen in zip-lock bags for up to 8 weeks.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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