Name: Beef Stock
Ingredients: 2 Kg Beef Bones; 2 Onions (Quartered); 2 Celery Sticks (Leaves and all); 2 Large Carrots (Cut into chunks); 7 Large Sprigs Parsley (or 1 Tablespoon dried); 7 Sprigs Thyme (or 1 Tablespoon dried); 2 Tbsp Peppercorns; 2 Tbsp Cider Vinegar; 1 Tbsp Salt; 3-4 Garlic Cloves; 4 cm Chunk Fresh Ginger; 1 Tbsp Coriander Seeds; 2 Tbsp Tomato Paste

Beef Stock

My go-to beef stock recipe. I prefer to add more peppercorns and garlic than stated. Pressure canned for shelf stable stock all year round! Can be frozen and keeps for 6 months.

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Stores in Fridge 7

Ingredients Equipment Method Notes

Ingredients

2 Kg Beef Bones
2 Onions Quartered
2 Celery Sticks Leaves and all
2 Large Carrots Cut into chunks
7 Large Sprigs Parsley or 1 Tablespoon dried
7 Sprigs Thyme or 1 Tablespoon dried
2 Tbsp Peppercorns
2 Tbsp Cider Vinegar
1 Tbsp Salt
3-4 Garlic Cloves
4 cm Chunk Fresh Ginger

Optional

1 Tbsp Coriander Seeds
2 Tbsp Tomato Paste

Equipment

2 Large Stockpots
1 Sieve

Method

Roast Bones at 180℃ for 25-30 minutes. (Optional - but absolutely adds to colour and flavour)
Put bones, and any scrapings from pan into a large pot.
Add all ingredients and 2 litres of water
Cook on low for at least 6 hours, 24 hours if you can manage it.
Cool. You can cool rapidly by sitting pan in a sink of cold water.
Skim the fat with a large metal spoon.
Strain, removing all bones etc.

Canning

Pressure can at 10 lbs for a weighted gauge or 11 lbs for a dial gauge. 20 minutes for Pints, 25 minutes for Quarts.

Notes

Save your sieved meat and vege! Encase in flakey pastry for amazing pies that will please the entire family.