Sauce, Dressing and Stocks Recipes - Beef Stock Recipe

Ingredients

• 2.7kg/6lb beef bones

• 1 large onion (sliced)

• 3 large carrots (chopped)

• 2 celery sticks (chopped)

• 1 large tomato

• 100g/4oz parsnip (chopped)

• 100g/4oz potatoes (cubed)

• 8 whole black peppercorns

• 4 sprigs fresh parsley

• 1 bay leaf

• 1 tablespoon salt

• 2 teaspoons dried thyme

• 2 garlic cloves

• 3 liters/5pt water

Makes 1.8liters/3pt

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Method:

1. Preheat the oven to 230°C/450°F/Gas mark 8.

2. Place the beef bones, onion, and carrots in a large shallow roasting pan. Roast, uncovered, for 30 minutes or until the bones are browned, turning occasionally.

3. Drain off any fat. Place the browned bones, onion and carrots in a large soup pot. Pour 150ml/1/4pt water into the roasting pan and rinse. Pour this liquid into the soup pot.

4. Add the celery, tomato, parsnip, potato, peppercorns, parsley, bay leaf, salt, thyme and garlic. Add 2.8 liters/4 3/4pt water.

5. Bring the mixture to the boil. Reduce the heat. Cover and simmer for 5 hours.

6. Strain the stock. Discard the meat, vegetables and seasonings.