Beef Stock
(2.0)
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A deep and rich stock made from beef bones and oxtail, perfect for hearty soups and stews.
03:00:00 total
Serves 8
hard
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Ingredients
- beef bones - 1.6 kg (chopped 4cm pieces; roasted)
- oxtail - 1.5 kg (roasted)
- star anise - 3
- onion - 1 large (sliced)
- carrot - 3 (roughly chopped)
- celery sticks - 3 (roughly chopped)
- leek - 1 (sliced)
- button mushroom - 240 g (sliced 3mm thickness)
- red wine - 525 g
- ruby port - 120 g
- garlic - 30 g (peeled and sliced 3mm thickness)
- black peppercorns - 6 g
- thyme - 10 g
- rosemary - 5 g
- cold water - 6 litres
Instructions
- Prepare Ingredients: Gather and prepare all ingredients as listed.
- Roast Bones and Oxtail: Roast beef bones and oxtail with star anise until golden.
- Caramelize Onions: In a large pot, caramelize onions in beef fat from the roasting tray.
- Combine Ingredients: Add roasted bones and oxtail to the pot along with all other ingredients.
- Cook: Bring to a boil and simmer for 2.5 to 3 hours, skimming off impurities.
- Strain: Strain the stock through a fine sieve or muslin cloth to remove solids.
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