Beef stock

Beef stock

By
From
Nuovo Mondo
Makes
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 large beef leg bones or joint knuckles, get your butcher to saw them into manageable 5 cm pieces
150ml vegetable oil
2 carrots, peeled and halved
2 onions, peeled and chopped
3 celery, chopped
3 tbsp tomato paste
750ml red wine
2 rosemary
1 garlic, cut in half crosswise
2 bay leaves

Method

  1. Preheat the oven to 200°C. Place the bones in a roasting tray and roast until well coloured, about 20–30 minutes.
  2. Heat the vegetable oil over high heat in a large saucepan or stockpot big enough to hold all the bones. Add the carrot, onion and celery and cook for 10 minutes, or until they are nicely browned.
  3. Add the tomato paste and continue to cook – there needs to be quite a bit of oil or the tomato will burn. Cook until the tomato paste is a really dark red. Add the wine and reduce by half, then add the bones and herbs and pour in enough water to cover. Bring to the boil, then reduce the heat to low and cook for at least 8 hours (although if you have the time and patience it is best cooked for 24 hours), skimming off the fat and any impurities that rise to the surface.
  4. Remove from the heat and strain before using. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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